My husband really does a deft touch with breakfast. No, really, his pancakes are rockin’ and, better still, consistent. Still, since I planned on making pancakes this morning (which didn’t happen, by the way), I asked for something savory for Saturday. Enter: baked eggs. Goodness me, y’all, I love it when that man surprises me.

The LSC is from the “a little bit of this and a little bit of that” school of cooking; I admire that because I am not.

Point of fact: my husband loves stir-fries. So much that for nearly an entire year in university, variations upon them were all he ate. So making an orange chicken stir-fry was pretty much a win-win proposition.

The only changes I made to this dish was the addition of 3 garlic cloves and the subtraction of a tablespoon of soy sauce. The recipe calls for the low-sodium kind, which is the kind I do not have, so I figured reducing the amount would make it less salty. I was pleased with the end result but the LSC did add more soy sauce to taste, so feel free to do the same if you like.

Orange Chicken and Rice Bowl

adapted from USA Rice Federation

2 tbl. vegetable oil, divided

1 lb. skinless, boneless chicken breasts, cut into strips

2 cups broccoli florets

2 carrots, thinly sliced

1 medium onion, thinly sliced

1 yellow bell pepper, sliced

1 red bell pepper, sliced

1 tbl. grated fresh ginger

3 garlic cloves, minced (optional)

1 (14 oz.) can low-sodium chicken broth

1/2 cup orange juice

1 tbl. grated orange zest

2 tbl. light soy sauce

2 tbl. cornstarch

3 cups hot cooked rice

Heat 1 tablespoon oil in large skillet or wok; stir-fry chicken until lightly browned; remove. In same skillet, heat remaining oil; stir-fry broccoli, carrots, onion, bell peppers, ginger and garlic 4 to 5 minutes, or until vegetables are tender-crisp. Take care not to burn the garlic. Combine chicken broth, orange juice and zest, soy sauce and cornstarch in a bowl and stir until smooth. Add to skillet, stirring constantly. Boil 1 to 2 minutes or until thickened. Stir in chicken and cook until heated through. Spoon over or toss with hot rice.