Seventy One

We are on vacation! It's been so nice to not have to wake up early to get going....usually I can steal some extra sleep but Joshua never can so I know it's been nice for him. We have been home in Austin since Thursday and we are leaving today to head to DC for a week of educational fun ;) I'm so excited to see one of my best friends and get to just relax for a few more days. We've got lots of things to see in DC as well as the Army Birthday Ball that we're going to! I've got my hair appt, my dress, and my shoes so now all I need is to find a cute clutch and we'll be set! So exciting. Once I get some pictures, I'll have to update! That's all for now! Xoxo, Hannah

Orange-Sesame Chicken

This is one of our favorite asian food recipes that uses stuff that's in your house...I don't have to buy a ton of bottles of crazy asian sauces to make this. It's great. I usually double the sauce recipe so that we have some sauce with our rice. I also usually stir fry some veggies (either a bag of frozen or some fresh) to go with it.

Orange Sesame Chicken

Found on blogchef.net

Verdict: Really good. It's not spicy in the slightest so might want to add some kind of chili flakes if that's how you like your food.

1.5lb Chicken Breast Tenderloin Strips (cut into cubes)

Batter for chicken:

2/3 cup all purpose flour

1 tsp baking powder

1 egg beaten

2/3 cup water (or as much as you need to make batter smooth)

3 TBSP Cornstarch

2 sticks of Crisco baking grease (used to to fry the chicken in a skillet)

Sauce (amounts are already doubled):

1/3 cup ketchup

1/4 cup honey

4 tsp sugar

3.5 TBSP white vinegar

2 tsp sesame oil

1 cup water

juice of 1 orange

tsp garlic powder

sesame seeds (to sprinkle on finished product)

In a large bowl, combine batter ingredients and mix well. The batter should be thick enough to cover the chicken but thin enough for your chicken to flow easily in the bowl. 

Dump cut chicken pieces into large bowl of batter and mix chicken around making sure each piece is covered.

Deep fry chicken in heated Crisco oil for about 4-5 minutes or until cooked all the way through and golden brown.

In a medium sized pot, mix together sauce ingredients. Cook over low-medium heat until sauce is thick and bubbly. Mix in chicken pieces and top with sesame seeds.