The other night I made Stir Fried Shrimp in Orange Sauce.


I don't remember where I saw the recommendation to try this recipe but I got it from Cooking Light. Sounds right up my alley.

Of course nothing I make from one of these frou-frou recipes ever goes the way they say. Cornstarch? Eh, I can skip that (even though I have some). The honey has crystalized because it's a few years old - regular sugar will work. What is sambal oelek? You're getting regular chili powder, buddy.

All told it came out really well. I made half shrimp and half chicken and the chicken was good with it too. And the sauce did thicken up in about three minutes, but that was in super-high heat. I think I used too much OJ.

But this has got to be way better than Panda Express.