Surprise guest for dinner tonight, left my cell phone at home, at some point my husband e-mails me to call him, so I do, but from a number he doesn't recognize. The husband of his new children's minister drove a truck full of stuff down from Nebraska and hasn't had a real meal all day...Can I cook for them?  Can I? Of course.  What should we have? Chicken Marsala? How about your orange chicken?

So I stopped at Publix to get some fresh chicken breasts and orange juice on the way home. This recipe is adapted from one that was a finalist in the Southern Living cook-off a few years ago.

2 Tbsp vegetable oil
4 boneless skinless chicken breasts
1/2 orange juice
1/2 cup water
1/2 cup soy sauce
3 Tbsp vinegar
3 Tbsp ketchup
1/8 to 1/4 tsp garlic powder
1/8 to 1/4 tsp crushed red pepper
1 Tbsp corn starch
1-2 green onions, chopped
Cooked white rice

Heat the oil in a skillet or pan that was a tight fitting lid over medium heat. Add the chicken and brown, turning after a few minutes. Mix the orange juice, water, soy sauce, and vinegar. Set aside a few spoonfuls for later (if you forget this step, it isn't a big deal, as I forget all the time.) To the rest of the mixture, add the ketchup, garlic, and red pepper. Pour over chicken in pan and bring to a simmer (you may need to lower the burner).  Cover with a lid. Cook for 12-13 minutes and then turn chicken over.  Cook another 11 to 12 minutes. Remove lid. Add the cornstarch to the reserved liquid and then to the pan. Raise the heat so the sauce is at a rolling boil. Boil for 5 minutes or until it begins to thicken.  Serve chicken with rice and spoon sauce over all.  Sprinkle with green onions. The green onions aren't essential, but they are pretty and taste good too. This is also pretty good left over, so make some extra rice and a chicken breast for the next day.

I really like to serve this with the roasted asparagus I have posted about before, but tonight we had it with a green salad and mixed sauteed squash.  I don't know the exact amounts on the squash, but I can tell you the technique I use...

This works with yellow, crookneck, zucchini, and all summer squash. Cut the squash in half length wise and scoop out the seeds with a spoon. (There is a lot of water in the seeds, and scooping them out keeps the squash from getting mushy.)  Heat a few tablespoons of butter or olive oil in a large skillet.  Slice the squash in 1/4 inch pieces--they will look like little moons. Add to pan and season with a litle salt. pepper, and garlic. Stir over medium to medium low heat until cooked. I like to turn the heat up and brown some of the squash and then turn it down to cook the rest of the way.

Sorrymustanginblue, didn't have my camera out to take a picture.  I have to remember that for next time...