This is ACTAAP (Benchmark) week in Arkansas. Unfortunately (or fortunately depending upon your opinion, I suppose) this seems to be the major focus of our instructional year.
I told my students on Friday that “ the hay’s in the barn.” After they looked at me as if I really had lost my mind, I explained that expression to them. They’ve worked hard; I’ve worked hard. There’s not much more that can be done at this point to prepare them to do well. It’s up to them to apply the knowledge that they should have and to do it up to their very best abilities. Honestly, I miss the fun days…and I think my students would benefit from those.
With that being said, I’m offering up a stress-free, sure to be a favorite, menu item for What’s On the Menu Wednesday this week. We do lots of stir fry dishes at our house – somewhat the opposite of those Crock Pot Wednesday dishes that are so familiar during many of the months of the school year.
I have an electric, nonstick wok (for shame!) and another stovetop, hard steel wok of “generic” variety. I do not have one of those blazingly-hot gas drop-elements in my home. That’s okay. I make adjustments. And it still tastes exceptional.
Orange Glazed Chicken
1/2 cup Teriyaki Sauce
1/3 cup orange marmalade
2 teaspoons crushed red pepper
1/4 teaspoon ground ginger
1 Tablespoon vegetable oil
1 pound boneless, skinless chicken breasts sliced
into 2 x 1/2-inch slices
1 can (8 ounces) bamboo shoots, drained
1 medium red bell pepper, seeded, cut into thin strips
1 Tablespoon cornstarch
1 Tablespoon water
1/2 cup cashews (optional)
sliced green onions, cut on the diagonal, as a garnish
1/3 cup orange marmalade
2 teaspoons crushed red pepper
1/4 teaspoon ground ginger
1 Tablespoon vegetable oil
1 pound boneless, skinless chicken breasts sliced
into 2 x 1/2-inch slices
1 can (8 ounces) bamboo shoots, drained
1 medium red bell pepper, seeded, cut into thin strips
1 Tablespoon cornstarch
1 Tablespoon water
1/2 cup cashews (optional)
sliced green onions, cut on the diagonal, as a garnish
Stir together teriyaki sauce, marmalade, crushed red pepper and ginger in a small bowl until well blended; set aside.
Heat oil in a large skillet or wok over high heat. Cook and stir chicken about 4 minutes or until no longer pink. Stir in bamboo shoots and peppers.
Add prepared sauce to skillet. Stir together cornstarch and water until smooth; add to skillet. Cook until heated through and sauce thickens.
Top with cashews and green onions, if desired. Serve over rice noodles or rice, if desired.
We always have lots of hot Chinese mustard available as well.
Thanks for joining me. I’m looking forward to what you have to say.
Hi Debbie,
I shared my grain-free matzoh balls and another food related article. I hope you like them! Thanks for hosting!
I love stress free dinners, orange chicken looks delicious and would fit the bill! Thanks, saving this one!
I’m linking up my String Beans Adobo for this week.
Enjoy everyone! 🙂
Your recipe looks so wonderful. Cannot wait to try it. Great picture.
Hi Debbie,
Your Orange Glazed Chicken looks so delicious. Thank you for hosting today and hope you have a great week!
I made a vegetarian version of the La Bamba Mexican Casserole you posted a while back. It was sooooo delicious. Thanks so much for the original recipe. I have another of your recipes scheduled for next week, too. Yum!
Kristi @
Veggie Converter
Thanks for hosting, glad I found you from Katerina. Your orange glazed stir fry looks great, I love Asian food unfortunately my kids don’t, but doesn’t mean I don’t make things like this anyway. Come check out my linky party on Sundays called Sunday Spotlight Recipes.
First time linking up! Thanks for hosting.
Thanks for hosting this! I added my recipe to the list.
I will have to make that orange glazed chicken for my son. It looks delicious. 🙂
Janice
Celebrating Family
Hey Debbie- great blog and wonderful event. Have linked my tandoori flavored pasta dish- nice to be part of this event 🙂
US Masala
My first time joining! I couldn’t agree with you more about the testing. My kids are already studying for their EOGs (end of grade tests) here in NC. It’s so sad that the teachers stop teaching now. All that the schools are worried about are the rankings the schools will get from these tests.
Recipe looks great !!
Thanks for hosting Debbie! 🙂
Hi Debbie-Just trying to link up my Weds. dish…as you can see I’m new here and would like to participate. So sorry I made a mistake on #49. When it asked for “your name”…I typed my blog name in, and linked up again on #50. BTW, I found you through Swathi’s US Masala blog. I’m following you, and also would like to grab the badge.
I love your stir fry orange glazed chicken. So colorful and delicious.
I just bought a new stir fry pan and would love to try out your recipe.
Thanks for sharing!
Sorry to bother you, I just realized that I mention Swathi instead of Aipi on the comment. Swathi hosts the Hearth and Soul Hop, which I participate in. Also, Miz Helen’s Country Cottage, and cookbook Sundays with Melynda.
Thank you Debbie, for sponsoring this meme!
Thanks a lot for hosting.I just linked my Banana Turon
The chicken looks lovely and the flavors sound delicious!
I’ve linked up some healthy spring rolls 🙂
This looks wonderful! Just came across your wonderful blog and am a new follower!!!
– Jessica
http://cajunlicious.blogspot.com
Yum. What a delicious recipe. Great flavor combination.