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Canadian Money Brief: 5 Things to Know Today — May 18, 2026

  A quick scan of the five stories shaping your wallet right now — from the Bank of Canada's next big decision to your mortgage renewal and a brand-new federal agency hunting financial criminals. 1 Bank of Canada Rate Holds at 2.25% — Next Decision Is June 10 The Bank of Canada kept its overnight policy rate steady at 2.25% at its April 29 meeting, citing a rise in energy-driven inflation and ongoing uncertainty from U.S. tariffs. Governing Council held firm while acknowledging a rate hike could become necessary if oil-linked price pressures prove persistent. The next announcement lands on Wednesday, June 10, 2026 — mark your calendar. Why it matters: Your variable-rate mortgage, HELOC, and lines of credit are directly tied to this rate. With bank prime rates sitting at 4.45%, every meeting counts. 2 Markets TSX Slips Below 34,000 as Bond Yields Spike The S&P/TSX Composite Index finished last week down close to 2%, sliding under the 34,000 mark. A global bond market selloff...
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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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