Orange Chicken
by Patty

Cut chicken breast in small pieces. Dip in beaten egg, and coat with flour and corstarch mixture. Prepared tempura batter mix can also be used. Fry until golden brown in hot oil. Set aside. In a small bowl, mix lite soy sauce, orange juice, vinegar, sugar and some salt. Set aside. Sauce is made with minced ginger and minced garlic sauteed in some hot oil. Add green onions, the sauce mixture and some chinese cooking wine. Thicken the sauce with cornstarch dissolved in some water. If sauce gets too thick, thin with canned chicken broth or water.

Tortilla Soup
by Patty

I used homemade chicken broth to make this soup. Shred and save the meat for later. In a large pot, saute garlic and some cut up corn tortilla. Add broth. Simmer for about 5-8 minutes. Remove from heat. With an immersion blender, puree the corn tortilla in the soup. You can do this in your blender if you prefer. Add the shredded chicken meat. Season with coriander, cumin, chili powder or any mexican seasoning from your pantry. I also added some pepper flakes. Serve hot in a bowl, top with diced avocado, minced cilantro, fried tortilla strips and fresh squeezed lime juice. Topping with shredded cheddar cheese is optional.