For the last two years, I have become increasingly unhappy teaching in my current district. I thought seriously about leaving teaching. But last week I heard about an open position at a small school outside the city. It was exactly the type of school I was looking for – small, welcoming environment, high standards, and innovative ideas for how to meet them. The more I learned about the school, the more excited I was about the job. I applied and interviewed twice. Yesterday, I officially got the job!
We celebrated with cheeseburgers and chocolate milkshakes.
So last week, while I was distracted, I did still do some cooking. I asked Andy what he wanted for dinner and when he said orange chicken, I didn’t have to be asked twice. Orange chicken is one of my favorite foods and Andy had never tried it before. I couldn’t find my recipe and I was in a hurry so I looked up a new recipe on Local Kitchen. The recipe is so good it definitely replaced my old one and I also enjoyed reading about her reasons and strategies for local eating.
Anyway, this recipe is so good, I actually followed it. I’m not even going to repost it for you. If you try it, just do exactly as she says. The only thing I changed is that I used 1/4 cup of orange juice and only 2 tablespoons of lemon juice. It was what I had on hand. I also used sesame oil for the frying. I love the flavor it adds to the chicken.
One reason I really like this recipe is that it doesn’t require marinating. I rarely plan that far ahead. This was very fast and easy. Even though it was my first time through this recipe and I’m a relatively slow cook, I was done in under an hour. Next time I bet I could be done as fast as the rice cooker.
Andy’s verdict, however: chicken shouldn’t taste like fruit. I think he’s crazy. More orange chicken for me.