Oranges are still 5lbs. for a dollar, which makes me just so happy! Oranges are such a happy fruit not only because they're my favorite fruit, but they also because embody my favorite color. I finally got around to making Orange Chicken during the day so that I could photograph it for my recipe book (Chris was very happy to have something for lunch other than a grilled cheese sandwich). It was a nice bright day –especially compared to the depressingly rainy day the day before– so it was ideal for taking photographs of my culinary masterpiece. YUM! Here's the recipe... it's really, really easy and delicious! Lemon Chicken 3/4 lb. Sliced Boneless Skinless Chicken 1 t. Salt (divided) 1 Egg Yolk 2 t. Rice Wine 1/8 t. Pepper 1 t. Soy Sauce 1/4 c. Sugar 2 t. Cornstarch 1/4 c. Chicken Broth 1 t. Sesame Oil 2 T. Water 1/4 c. Lemon Juice (I used fresh-squeezed orange juice instead. You jealous?) Combine chicken 1/2 t. salt, egg yolk, rice wine, pepper and soy sauce. Let stand for 15 minutes. Combine sugar, cornstarch, chicken broth, sesame oil, water, lemon juice and 1/2 t. salt to make the lemon sauce. Heat sauce with 1 T. hot oil. Dip marinated chicken in a mixture of 6 T. cornstarch and 2 T. Flour. Deep fry and drain chicken. Pour lemon sauce over chicken and serve.