Orange chicken stir fry





Orange chicken stir fry
 Serves 4


 3/4 LB  boneless, skinless chicken breasts, cut into 1 or 2" cubes, or thin slices
2 cups broccoli florettes
 1 large carrot , sliced thin
 1 stalk celry, sliced thin
 1 cup onion ,diced
1 clove garlic, minced or crushed

SAUCE:
  • 1 cup chicken broth
  • 1/2 cup packed brown sugar
  • 1/4 cup orange juice
  • 3 TB soy sauce
  • 2 TB grated orange peel
  • 1/8 teaspoon red pepper flakes *optional*
  • 1 heaping TB orange marmalade *yummy optional add-in*
  • 1 TB cornstarch** Add last, just before pouring over chicken


3 TB green onion (chopped- for garnish)



Cooking Instructions:

  1. In a bowl, stir together sauce ingredients until the sugar has dissolved and the mixture is well combined.
  2. Coat cubed chicken in 1/4 cup cornstarch + 1/4 cup flour [ I just put it all together in a large baggie with the cubed chicken and shook it up to coat everything]
  3. Heat 1/4 cup oil in a large skillet or wok over medium-hi heat, stir-fry the chicken until the outside is golden brown and the inside is no longer pink, [5 minutes]. Add veggies if you're gonna, then pour the sauce mixture over the everything. Cover and heat on med-low for 20-30 minutes, stirring occasionally.


If desired,  garnish with green onions and serve over rice.



2 comments:

  1. This looks excellent! What did you revise? What's different?

    ReplyDelete
  2. I added more orange zest and Chinese 5spice instead of the individual spices, removed lemon juice and vinegar, lessoned the amount of water, and fiddled with the amounts of various things.
    *Anne*

    ReplyDelete

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