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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Zesty and Simple Orange-Glazed Chicken

Yeah, I can hear it now. “Why didn't you show the chicken served over rice?” A very simple answer! I.....was.....hungry! Right as soon as I started gathering all the ingredients together, I knew this would be something I needed to dig in directly. And I was right! The second the smell of the orange glaze “spoke” to me, I said the heck with the rest. But if you aren't as greedy as I am, by all means this is perfect served over white rice.


For 4 people


  • 1 tablespoon(s) cornstarch
  • 1/3 cup(s) soy sauce, divided
  • 1 cup(s) orange juice
  • 1/2 cup(s) chicken broth
  • 1/4 cup(s) honey
  • 1 tablespoon(s) apple cider vinegar
  • 1 teaspoon(s) grated orange zest
  • 1 teaspoon(s) garlic powder
  • 1/2 teaspoon(s) onion powder
  • 1 3/4 lb(s) boneless chicken breasts, cut into 1-inch pieces
  • 2 tablespoon(s) oil

Zesty and Simple Orange-Glazed Chicken Directions

  1. In a small bowl, whisk together cornstarch and 2 tablespoons soy sauce until smooth; set aside. Whisk together orange juice, broth, honey, vinegar and both powders well for the marinade. Add the chicken pieces to the marinade and toss to evenly coat. Cover and refrigerate at least 1 hour.
  2. In a wok or large skillet over medium-high heat, add the oil. Heat until hot and add chicken carefully. Stir fry the chicken until done, stirring often, which should take 3-5 minutes. Add the reserved marinade to skillet, lower heat to medium and cook until sauce has thickened, stirring often, about 7-9 minutes. Serve as is or over cooked white rice with peas