I am very excited to be heading to Woodstock tomorrow to capture Rebecca and Jason’s wedding day. Bull Valley Golf Club will always hold a dear spot in Marc and my heart because this is the same venue where were married in 2016. We love being able to showcase a venue that we really adore. We have no doubt that Rebecca and Jason’s day will be memorable, and the weather is absolutely shaping up to be perfect for this event.
Rebecca and Jason met through mutual friends and soon came to find out they attended the same church. Their first date was so sweet when Rebecca and Jason attended their morning service and then chose to get some coffee together at a nearby Starbucks in order to learn a little more about each other. The conversation must have started sparks flying because tomorrow they are tying the knot!
Rebecca and Jason both love Chinese food, which Marc and I enjoy ordering in every once and while, so – we figured it would be a good opportunity for us to try to re-create one of our favorite dishes at home. Sweet and savory orange chicken. We hope you enjoy!
Sweet and Savory Orange Chicken
Orange Chicken Sauce
1/2 cup orange juice
1 tbsp soy sauce
1 tbsp rice wine vinegar
1/4 tsp sesame oil
1 tsp salt
1 tsp crust red pepper flakes
1 clove garlic pressed
1 tbs fresh grated ginger
zest from 1 orange
1 tsp corn starch
1 tbsp water
In saucepan combine orange juice, soy sauce, rice wine vinegar, sesame oil, salt, red pepper flakes, garlic, and ginger. Bring to boil. Reduce heat to simmer. Whisk together cornstarch and water, add to saucepan. Simmer for 10 minutes and allow to thicken.
2 lbs boneless skinless chicken breast
1/2 cup flour
1/2 cup corn starch
Cut chicken into 1 inch cubes. Dredge chicken in egg, then flour/cornstarch combo. Fry 8-10 chicken pieces in 375 degree oil for approximately 3 minutes. Remove from heat, place on papertown and allow to slightly cool.
Toss chicken pieces in orange sauce, place on a bed of rice and garnish with chopped green onions and sesame seeds.
Served with Tsingtao Lager