Orange Chicken Meatballs

from: Life Made Simple

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My 6 year old is like most others – a picky eater. He has never, EVER liked pasta (seriously? Did they switch babies on me at the hospital?), would live off of pb&j sammies if I’d let him, and has recently started having hunger attacks at 8:07pm every night.

However, one of his favorite things in the world to eat is Chinese Orange Chicken. Yep. You heard me. SPICY Orange Chicken. Again, if he could eat it every day, he would.

So, when I found this variation, I asked him if he’d like me to make it. He said, “Yeah! Sure! That’ll be good!”

I was unsure. I’ve tried variations on other things he likes and it goes over like a lead weight.

Much to my surprise, he did love it, and wanted seconds! He is also currently eating Round 3 as an after-school snack.

For the meatballs

  • ¼ c. milk
  • ½ c. panko breadcrumbs
  • 
1½ lb. ground chicken
  • 1 egg, lightly beaten
  • 3 cloves garlic, minced
  • 
2 tbsp. green onion, minced
  • 2 tbsp. low-sodium soy sauce
  • ¼ tsp. ground ginger
  • 
1/4 tsp. salt
  • 
1/4 tsp. black pepper

For the sauce

  • ½ c. low-sodium chicken broth
  • ½ c. freshly squeezed orange juice
  • 1 tbsp. freshly grated orange zest
  • ½ c. granulated sugar or honey
  • ⅓ c. white or rice vinegar
  • ¼ c. low-sodium soy sauce
  • 3 cloves garlic, minced
  • ¼ tsp. ground ginger
  • ¼ tsp. black pepper
  • 1 tsp. red pepper flakes
  • 1 tbsp. cold water
  • 1 tbsp. cornstarch
  1. Preheat oven to 450 degrees. Line a standard size baking sheet with parchment paper or a baking mat, set aside.
  2. In a large mixing bowl, combine the milk and panko breadcrumbs. Allow to soak for 5 minutes. Add the chicken, egg, garlic, green onion, soy sauce, ginger, salt and pepper. Using your hands, mix together just until combined (overworking it will cause the meatballs to be dense).
  3. Shape into meatballs and place onto the prepared baking sheet. Place in the oven and bake for about 15 minutes or until cooked throughout (internal temperature of 165).
  4. Meanwhile, in a small saucepan set over medium-low heat, combine the chicken broth, orange juice, orange zest, sugar or honey, vinegar, soy sauce, garlic, ginger, black pepper and red pepper flakes. Bring the mixture to a low simmer. In a small bowl whisk together the cold water and cornstarch, add to the saucepan. Whisk until combined, continue cooking for 5 minutes or until the sauce thickens (I usually let mine go for about 8 minutes).
  5. Place the meatballs in a large bowl and cover with sauce. Toss to coat, serve hot.

Thai Beef with Peppers

from foodnetwork.com

Thai Beef with Peppers | Sarafina's Kitchen

  • 1 package pad Thai rice noodles or linguine
  • 1/2 cup low-sodium soy sauce
  • 3 tablespoons sherry
  • 2 tablespoons cornstarch
  • 2 tablespoons packed brown sugar
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon red chili paste or a few dashes red chili oil
  • 2 cloves garlic, minced
  • 1 lime, halved
  • 1 pound flank steak, sliced very thin against the grain
  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, sliced
  • 1 red bell pepper, cored and sliced into rings
  • 1 tablespoon diced fresh jalapeno or 1 teaspoon diced hot pepper
  • Fresh basil leaves, for garnish
  • Fresh cilantro leaves, for garnish

 

  1. Cook the noodles according to the package directions.
  2. In a small bowl, mix the soy sauce, sherry, cornstarch, brown sugar, ginger, chili paste, garlic and the juice of half the lime. Pour a third of the marinade into a bowl with the sliced beef and toss to coat. Reserve the rest of the marinade for later.
  3. Heat 1 tablespoon of the oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for a minute or so. Add the bell peppers and jalapenos. Cook for a minute, tossing until the peppers have brown/black bits but are still firm. Remove the vegetables to a plate.
  4. Into the hot skillet, add the remaining tablespoon of oil. Add the meat mixture, evenly distributing it over the surface of the skillet. Allow to sit for 45 seconds, then turn with tongs. Cook for another 30 seconds, then add the onions and peppers back into the skillet. Reduce the heat to low. Pour in the remaining marinade and stir. Allow to simmer on low for a few minutes; the sauce will slowly thicken. Turn off the heat.
  5. Drain the noodles, then add half of them to the stir-fry. Toss and add more noodles as desired. Stir in some very hot water if needed to thin the sauce.
  6. Top with basil and cilantro leaves and serve immediately with a squeeze of the remaining lime half.

 

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