Spicy Orange Chicken Stir-Fry |
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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is based on a recipe I found in Everyday Food Magazine Ingredients:
1/3 cup cornstarch |
2 cups orange juice |
1/2 cup soy sauce |
1/2 cup rice vinegar |
1/4 cup honey |
6 garlic cloves, minced |
1 -2 teaspoon red pepper flakes |
1 tablespoon vegetable oil |
6 boneless skinless chicken breasts, cut crosswise into 1/2 inch wide strips |
1 head broccoli, cut into florets and thinly sliced |
5 carrots, peeled and thinly sliced on the diagonal |
1 (8 ounce) can water chestnuts, sliced |
Directions:
1. Place corn starch in a medium bowl and gradually whisk in OJ until smooth. Add soy sauce, rice vinegar, honey, garlic and red pepper flakes, season with salt and pepper and set aside.
2. In pot or wok heat oil over medium-high. Working in batches, cook chicken until slightly browned and cook through. Transfer to plate and set aside.
3. Add broccoli, carrots, water chestnuts and 1/2 cup water into wok. Cook, partially covered until broccoli is bright green, about 3 minutes. Add chicken back to wok along with cornstarch mixture, bring to a boil and cook until sauce thickens- 2 to 3 minutes.
4. Serve over rice.
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