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Fed Decision Day: Oil Tops $108, Bond Yields Hit a 19-Year High — What It Means for Your Money

  All eyes are on Washington today. The Federal Reserve wraps up its two-day policy meeting this afternoon, and markets are pricing in roughly a 90–93% chance of a 25-basis-point hike — what would be the first rate increase of this cycle, as energy-driven inflation forces central banks around the world to reverse course. It comes after a rough session on both sides of the border: the TSX slipped to a one-week low, Wall Street logged its sixth decline in seven sessions, and the 10-year U.S. Treasury yield touched 5.04% — its highest level since 2007 — as oil held near four-month highs above $107 a barrel. Here's what moved markets overnight, and what today's decision could mean for your mortgage, your grocery bill, and your portfolio. 🇨🇦 TSX: Second Straight Decline The S&P/TSX Composite closed Tuesday at 35,582.07 , down 120.46 points (-0.34%) — its second straight losing session and lowest close in about a week. Energy was the lone bright spot as crude prices surged,...
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Orange Chicken

 

 Ingredients:

Chicken:

  - 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces

  - 1/2 cup cornstarch

  - Salt and pepper to taste

  - Vegetable oil for frying


Orange Sauce:

  - 1/2 cup orange juice

  - Zest of 1 orange

  - 1/4 cup soy sauce

  - 1/4 cup rice vinegar

  - 1/4 cup sugar

  - 2 tablespoons honey

  - 2 tablespoons hoisin sauce

  - 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

  - 2 cloves garlic, minced

  - 1 teaspoon ginger, minced

  - 1 teaspoon red pepper flakes (optional for a bit of heat)


Instructions:

1.  Prepare the Chicken:

   - Season the chicken pieces with salt and pepper.

   - Dredge each piece in cornstarch, ensuring they are fully coated. Shake off any excess.


2.  Fry the Chicken:

   - Heat vegetable oil in a large skillet or wok over medium-high heat. 

   - Fry the chicken pieces in batches until golden and crispy (about 3-4 minutes per side).

   - Remove the fried chicken from the oil and place on a paper towel-lined plate to drain excess oil.


3.   Make the Orange Sauce:

   - In a separate saucepan, combine the orange juice, orange zest, soy sauce, rice vinegar, sugar, honey, hoisin sauce, garlic, and ginger.

   - Bring to a boil over medium heat, then reduce the heat and let it simmer for about 5 minutes.

   - Stir in the cornstarch slurry and continue to cook until the sauce has thickened.


4.   Combine and Serve:

   - Toss the fried chicken pieces in the orange sauce until they are well coated.

   - Serve hot, garnished with orange slices, green onions, and sesame seeds if desired.






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