Orange Chicken and Spicy Cucumber Noodles



 

Ever had a taste for some orange chicken but you didn’t want to order take out??? This was my scenario the other day. Picture it. Sicily , Wisconsin, 2017. I’m in my room working tirelessly on THIS very website, when hunger strikes. I think to myself, I do not FEEL like cooking, but I know so shouldn’t order out. So I saved myself some money and made a delicious AND healthy lunch and I want to teach you guys how to do the same thing 😊

Ingredients:

For the Chicken:

  • 12 oz of boneless,skinless chicken breast
  • 1 c. of corn starch
  • Garlic Powder
  • Onion Powder
  • Lawry’s Seasoning Salt
  • Black Pepper
  • 3/4 c. Grapeseed Oil or any frying oil
  • 3 tbs. Panda Express Orange Chicken Sauce

For the Cucumber Salad:

  • 1 medium cucumber
  • 2 – 3 tbs of light zesty Italian dressing
  • 1 tbs of crushed red pepper flakes
  • 3 green onions chopped

Equipment:

  • 1 Veggetti
  • 1 Frying pan
  • 1 Ziplock bag
  • 2 Big Bowls
  • 1 Sifter
  • Paper towel and tray to drain chicken
  • Tongs to flip the chicken

*I used a Veggetti to make my cucumbers spiraled. If you do not have one, you can simply use a potato peeler to give you ribbons. The Veggetti retails for $9.00 at Walmart and is an excellent investment.

Okay, so lets get to it! First you will add your grapeseed oil into your frying pan BUT DO NOT turn it on just yet.

Next, you will prep your chicken. ALWAYS CLEAN YOUR MEAT (run cold water over the meat)!!!!! Once cleaned, take your boneless-skinless chicken breast and slice vertically into long strips. Then cut those strips in half. You then want to season your chicken with garlic powder, Lawry’s seasoning salt black pepper and onion powder.*Use as much as you’d like. There is no wrong way to do this guys 🙂 *

Leave chicken to marinate for 10 minutes while you prep your other ingredients. Your marinated chicken should look something like this.

Next you want to take your 1 cup of corn starch and add it to the Ziplock bag you have. You also want to take 1 of your big bowls and sifter and place them alongside each other.

Now that you have everything prepped, you can begin the cooking process. Turn your flame on medium-high heat. I have an electric stove, so I usually turn my range between 5-6. While your oil is heating, you are going to take the marinated chicken (IMPORTANT!!! ONLY 2-3 PIECES AT A TIME) and place it into the Ziplock bag full of cornstarch. Shake the bag around and remove the chicken. It should look like this:

This is where the big bowl and sifter come into play. Cornstarch is amazing at creating a crispy coating on your chicken, however it doesn’t fry up how flour does. Because of its chemical makeup, it absorbs liquid quickly, so it is best to dust as much excess cornstarch off as possible before adding chicken into the oil. If you do not, the excess will fall to the bottom of your pan making your oil nearly impossible to keep heat. I have found the sifter works great for shaking that excess off!

Next, you want to add the chicken to your hot oil. KEY: OILS NEEDS TO BE HOT. If not, chicken will be soggy and gross. I use grapeseed oil because of its health benefits and milf flavor. Feel free to use whatever oil you would like. It will look like this:

Now your chicken is going to want to get all close and be married and have little babies and stuff. DO NOT LET THIS HAPPEN. I will show you guys a picture of what that looks like below. Hear me when I say this: break that junk up. Don’t you dare let that chicken get married, if you do you will have little soggy chicken babies to work with and it will not be a good meal for you. Trust me. LBVS 🙂

^^^^^^^^^^^^^^^You see that?!?!? I had to break that up. Yes sir, I did. 😛

Okay guys, take this moment to place your paper-towel UNDER your draining tray. I never lay my meats on top of the paper-towel because it simply captures the grease and the meat bathes in it. I found this way keeps my chicken crispy on each side.

Once your chicken is beginning to get crispy on the 1st side, (about 7 minutes), flip and let cook for another 5-7 minutes. The cooking time depends on how big and thick you made your strips but remember, the thinner, the faster they cook and you don’t want to overcook the meat.

MMMMMmmmmmmm, looking sooo good! Okay, now its time to take the chicken out of the oil and start on my cucumber salad.

I just want you guys to see a picture of how my oil looked when I was done cooking. This is why I shake that excess cornstarch off.

Okay, now for the salad: super simple. Cut off both ends of your cleaned cucumber, place in Veggetti and make your spirals. You are left with these beautiful green noodles.

 

Now, cucumber contains way more water than zucchini, so you need to be mindful of that. You really do not need to add a lot of Light zesty Italian Dressing. with that being said, chop your green onions and place them in a large bowl with the cucumbers. Add 2-3 tbs of dressing and red pepper flakes. Toss and plate.

Next you want to take a big bowl, place your chicken inside and add 3 tbs of orange chicken sauce. Toss to coat evenly. Plate.

*Do not add orange sauce directly after removing chicken from oil as it will make the crispy coating soggy by time you finish your cucumber noodle.*

End Result = DELICIOUSNESS

I hope you guys enjoyed this recipe! I know I did 🙂

Please follow and like us:
Advertisements

One Thought to “Orange Chicken and Spicy Cucumber Noodles”

  1. […] P.S: If you would like to see some weight loss videos that will motivate you to get your tush moving, or even videos on how I meal prep please check out my YouTube  or if you want to see a healthy lunch option check it out here […]

Leave a comment