Orange Mint Tea

This orange mint tea is the perfect drink for summer. It is sweet and fruity with a hint of mint. This tea has been made for many parties and it is always a favorite! It is so light and refreshing! 

To make just over a half gallon of tea you will need:

• 3 & 1/2 cups of WATER
• 1 cup of SUGAR
• 4 single cup bags of ORANGE PEKOE TEA (any black tea will work)
• 4 MINT SPRIGS
• 4 (more) cups of WATER, cold
• 1 cup ORANGE JUICE
• 1/4 cup +  2 Tbs LEMON JUICE

Bring 3 & 1/2 cups of water to a boil in a large pot. Add the sugar to the water and stir until it dissolves. Turn the heat down and simmer for 5 minutes. 

Remove the pot from the heat. Add the tea bags and the mint sprigs to the sugar water. Cover the pot and let the tea steep for 5 minutes. 

After 5 minutes use a slotted spoon to remove the tea bags and the mint. 

Stir in the 4 cups of cold water, the orange juice, and the lemon juice.

Serve over ice and garnish with a mint sprig!

It is even more refreshing than it looks!

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Orange Mint Tea

Ingredients:

• 3 & 1/2 cups of WATER
• 1 cup of SUGAR
• 4 single cup bags of ORANGE PEKOE TEA (any black tea will work)
• 4 MINT SPRIGS
• 4 (more) cups of WATER, cold
• 1 cup ORANGE JUICE
• 1/4 cup +  2 Tbs LEMON JUICE

Directions:

1. Bring 3 & 1/2 cups of water to a boil in a large pot. Add the sugar to the water and stir until it dissolves. Turn the heat down and simmer for 5 minutes. 
2. Remove the pot from the heat. Add the tea bags and the mint sprigs to the sugar water. Cover the pot and let the tea steep for 5 minutes. 
3. After 5 minutes use a slotted spoon to remove the tea bags and the mint. 
4. Stir in the 4 cups of cold water, the orange juice, and the lemon juice.
5. Serve over ice and garnish with a mint sprig!

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This original version of this recipe can be found at the following link: http://www.recipe.com/minted-iced-tea/ 

Orange Chicken

Ok guys, I'm really excited about this one. This is probably one of the best dishes that I've ever made! Yeah, it's that good. This orange chicken reminds me of the orange chicken at Panda Express, except it's better because it's fresh and you know where all of the ingredients came from!

To make roughly 2 servings of this orange chicken you will need:

• 2 Tbs & 1 tsp CORNSTARCH
• 3 EGG WHITES
• 1 CHICKEN BREAST (roughly 10-12 oz.), cut into small chunks
• 1/2 cup ORANGE JUICE
• 1 Tbs SOY SAUCE
• 1 Tbs BROWN SUGAR, packed
• 1 Tbs RICE VINEGAR
• 1/4 tsp SESAME OIL
• Pinch of RED PEPPER FLAKES (you can always add more if you like spicy food!)
• 1 clove of GARLIC, minced
• About 1/2 inch of freshly grated GINGER
• VEGETABLE or PEANUT OIL, for frying
• Optional: 2 GREEN ONIONS, to top

Start off by whisking up the egg whites with 2 tablespoons of cornstarch using a fork in a medium sized bowl until it begins to get frothy. 

Add the chicken pieces and allow to sit for 5 to 10 minutes. 

While you are waiting on the chicken start heating about 2 inches of oil to 350 degrees F in a pot. 

Then mix the orange juice, soy sauce, brown sugar, rice wine vinegar, sesame oil, salt, crushed red pepper, garlic, and ginger in a nonstick skillet.

Heat the sauce on the stove for about 5 minutes over medium heat until it starts to thicken. While the sauce is thickening up, whisk together 1/4 cup of cool water with the remaining teaspoon of cornstarch. After the sauce has been heating for 5 minutes, turn off the stove and mix in 1 to 2 teaspoons of the cornstarch slurry. Stir for about 1 minute to further thicken the sauce. Then set aside.

Once the oil reaches 350 degrees F, use a pair of tongs to gently place each piece of chicken into the oil individually. If you try to add more than one piece of chicken at a time the chunks will stick together and you will have clumps of chicken pieces rather than individual pieces. Cook the chicken in the oil for 3-4 minutes.

Once cooked, take the chicken out of the oil and place it onto a paper towel to drain and cool for a few minutes.

Then, drop the chicken back into the oil for another minute to get it extra crispy! 

Remove from the oil and allow to drain on a new paper towel.

Lastly, toss the chicken in the sauce and give it a taste! (You're welcome!)

Serve the chicken over some noodles or rice and top with green onions! 

Writing up this post makes me want to go make it again! It was so good! I hope you enjoy!

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Orange Chicken

Ingredients:

• 2 Tbs & 1 tsp CORNSTARCH
• 3 EGG WHITES
• 1 CHICKEN BREAST (roughly 10-12 oz.), cut into small chunks
• 1/2 cup ORANGE JUICE
• 1 Tbs SOY SAUCE
• 1 Tbs BROWN SUGAR, packed
• 1 Tbs RICE VINEGAR
• 1/4 tsp SESAME OIL
• Pinch of RED PEPPER FLAKES (you can always add more if you like spicy food!)
• 1 clove of GARLIC, minced
• About 1/2 inch of freshly grated GINGER
• VEGETABLE or PEANUT OIL, for frying
• Optional: 2 GREEN ONIONS, to top

Directions:

1. Whisk up the egg whites with 2 tablespoons of cornstarch using a fork in a medium sized bowl until it begins to get frothy. 
2. Add the chicken pieces and allow to sit for 5 to 10 minutes. 
3. While you are waiting on the chicken, start heating about 2 inches of oil to 350 degrees F in a pot. 
4. Mix the orange juice, soy sauce, brown sugar, rice wine vinegar, sesame oil, salt, crushed red pepper, garlic, and ginger in a nonstick skillet. 
5. Heat the sauce on the stove for about 5 minutes over medium heat until it starts to thicken. While the sauce is thickening up, whisk together 1/4 cup of cool water with the remaining teaspoon of cornstarch. After the sauce has been heating for 5 minutes, turn off the stove and mix in 1 to 2 teaspoons of the cornstarch slurry. Stir for about 1 minute to further thicken the sauce. Then set aside.
6. Once the oil reaches 350 degrees F, use a pair of tongs to gently place each piece of chicken into the oil individually. If you try to add more than one piece of chicken at a time the chunks will stick together and you will have clumps of chicken pieces rather than individual pieces. Cook the chicken in the oil for 3-4 minutes. 
7. Once cooked, take the chicken out of the oil and place it onto a paper towel to drain and cool for a few minutes. 
8. Then, drop the chicken back into the oil for another minute to get it extra crispy! Then, remove the chicken from the oil and allow to drain on a new paper towel. 
9. Lastly, toss the chicken in the sauce and give it a taste!
10. Serve the chicken over some noodles or rice and top with green onions! 

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I got this recipe from the following website: http://www.foodnetwork.com/recipes/ree-drummond/orange-chicken.html

Orange Chicken Stir-Fry

Here is a recipe for orange chicken! Now, if you are thinking Panda Express Copycat recipe then don't get too exited because this does not taste anything like that! It is good though!

To make the sauce you will need:

• 1/2 cup ORANGE JUICE
• 2 Tbs SOY SAUCE
• 2 Tbs RICE VINEGAR
• 1 Tbs OYSTER SAUCE
• 1 Tbs ORANGE ZEST
• 2 large cloves GARLIC
• Optional: HONEY, to taste

For the stir-fry you will need:

• 1 lb. CHICKEN, cubed
• 3 Tbs CORN STARCH
• SALT
• PEPPER
• 4 cups VEGETABLES (whatever you like, broccoli, carrots, green peppers, mushrooms, snap peas, been sprouts, etc.)
• OLIVE OIL
• 1/2 cup YELLOW ONION, chopped
• RICE

Start off by blending all of the ingredients in the sauce together in a food processor for about 10 seconds. Add honey as you see necessary to make the sauce taste yummy. Once you are satisfied with the sauce, pour it into a skillet and heat it on medium-high for 5 minutes. Then transfer the sauce to a bowl and set aside. Wipe the skillet clean.

If you are using fresh vegetables such as broccoli or carrots, steam them for a few minutes to get the vegetable almost cooked. Also, start heating up a pot of boiling water to cook the rice. 

Season the chicken with salt and pepper and then coat it in the corn starch. Heat about 1 Tbs of olive oil in the skillet on medium-high. Then, cook the chicken and onion in the skillet until the chicken has cooked through. Once the water is boiling add the rice to start cooking. 

Add the vegetables into the skillet and stir-fry them together. Add the the sauce to the stir-fry a few tablespoons at a time to allow the sauce to cook down a little bit as it is added. Once all of the sauce is added and everything is cooked through, serve the stir-fry over rice and eat up!

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Orange Chicken

Ingredients:

Sauce:

• 1/2 cup ORANGE JUICE
• 2 Tbs SOY SAUCE
• 2 Tbs RICE VINEGAR
• 1 Tbs OYSTER SAUCE
• 1 Tbs ORANGE ZEST
• 2 large cloves GARLIC
• Optional: HONEY, to taste

Stir-fry:

• 1 lb. CHICKEN, cubed
• 3 Tbs CORN STARCH
• SALT
• PEPPER
• 4 cups VEGETABLES (whatever you like, broccoli, carrots, green peppers, mushrooms, snap peas, been sprouts, etc.)
• OLIVE OIL
• 1/2 cup YELLOW ONION, chopped
• RICE

Directions:

1. Start heating up a pot of boiling water to cook the rice. Once the water is boiling add the rice to start cooking. 
2. Blend all of the sauce ingredients together in a food processor for about 10 seconds. Add honey as needed. 
3. Once you are satisfied with the sauce, pour it into a skillet and heat it on medium-high for 5 minutes. Then transfer the sauce to a bowl and set aside. Wipe the skillet clean.
4. If you are using fresh vegetables such as broccoli or carrots, steam them for a few minutes to get the vegetable almost cooked. 
5. Season the chicken with salt and pepper and then coat it in the corn starch. 
6. Heat about 1 Tbs of olive oil in the skillet on medium-high. Then, cook the chicken and onion in the skillet until the chicken has cooked through. 
7. Add the rest of the vegetables into the skillet and stir-fry them together. 
8. Add the the sauce to the stir-fry a few tablespoons at a time to allow the sauce to cook down a little bit as it is added. 
9. Once all of the sauce is added and everything is cooked through, serve the stir-fry over rice and eat up!

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The website where I found this recipe is: http://www.pbs.org/parents/kitchenexplorers/2012/08/30/orange-chicken-vegetable-stir-fry/