Orange Chicken Stir Fry
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Tuesday, May 6, 2014

Orange Chicken Stir Fry

Kelly Mike - Tuesday, May 06, 2014

The sauce

  • 1/2 cup orange juice
  • 1 tbsp. grated orange zest
  • 2 large garlic cloves
  • 1 tbsp. oyster sauce
  • 2 tbsp. rice vinegar
  • 2 tbsp. soy sauce (I use low sodium)
  • 1 tsp. minced ginger
  • a dash of honey (sugar or agave)

The Stir Fry

  • 1 lb. chicken cut into strips
  • 3 tbsp. cornstarch
  • 4 cups chopped fresh mushrooms, celery, carrots, snap peas, and broccoli.
  • 1/2 cup chopped onion
  • 1 tbsp. olive oil
  • salt and pepper to taste

Put it all together

Place all sauce ingredients in a blender. Pour into a pan and heat through for 5 minutes, then put it in a separate bowl. Add salt and pepper to chicken and then cover lightly with cornstarch. Boil (or steam) the broccoli for about 5 minutes. Place on a paper towel to drain. Add olive oil to a pan and sauté chicken for approximately 4-5 minutes until cooked through. Add all of the vegetables to the pan and sauté for 2 minutes. Add sauce bit by bit and cook until sauce has cooked down. You can serve this on its own or over rice.


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