Orange Chicken

This is my ultimate comfort food.   It is one of my favorite dishes that my mother cooks.  She does it a little differently with chicken thighs and legs on the bone, but my version tastes very similar and is a little quicker to make.  It is saucy and juicy and sweet and tangy.  My fiancé it loves it too—but is not a fan of sauce.  Which works out perfectly, I serve him the orange flavored chicken and veggies and reserve the sauce for my serving.  I want enough to be left in the bowl afterwards I can sip it with a spoon.  Yum!

Orange Chicken

1 liter of orange juice simmered and reduced by 1/3 (Or you could use orange juice concentrate and only add half the water recommended.)
2 tablespoons of hoisen sauce
1 tablespoon of ketchup
1 pound of boneless skinless chicken
3 large onions
1 package of mushrooms

Cut up chicken into smaller pieces (bite size makes it easier to eat)  Season with salt and pepper, maybe a little garlic powder.  Sear chicken in Dutch oven until browned. 

Roughly slice onions and mushrooms—sauté and add to chicken.  Add the orange juice, hoisen and ketchup to Dutch oven mix well.  Place pan in oven and cook on low heat (200 ish) until chicken is done and sauce has thickened. 

Serve over egg noodles.