Connecticut Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
WW recepie: Orange Chicken
Hi Ladies,
I tried out that WW Orange Chicken recipe last night. Wasn't a huge hit. The chicken was bland. The recipe is below. I actually cut up the chicken into chunks and put it over brown rice. the rice and the orange together was yummy...but the chicken lacked something. I actually think this recipe will be better if you marinade the chicken in the sauce for a full day and substitute the chicken with a lean beef. Overall, not too impressed but try it out if you like. I will be making it again but putting my spin on it.
Ingredients
- 2 tsp dark sesame oil
- 2 tsp orange zest, strips
- 1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
- 1/8 tsp table salt, or to taste
- 1/8 tsp black pepper, or to taste
- 15 oz Sunfresh Mandarin Oranges In Light Syrup, or similar item
- 1/2 cup reduced-sodium chicken broth
- 1 Tbsp low-sodium soy sauce
- 1 Tbsp orange zest, finely grated, or to taste
- 2 tsp cornstarch
Instructions
- Heat oil in a large nonstick skillet over medium-low heat. Add zest strips and cook, stirring, until fragrant and slightly cooked, about 1 to 2 minutes. Meanwhile, season both sides of chicken with salt and pepper. When zest is finished, increase heat to medium-high; add chicken to skillet and cook until golden, flipping once, about 2 minutes per side.
- Drain oranges and reserve 1/4 cup liquid. Add oranges with reserved liquid to skillet and simmer 2 minutes. Whisk together broth, soy sauce, finely grated zest and cornstarch in a small bowl; add mixture to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes more. Yields 1 piece of chicken and about 1/4 cup of sauce per serving.