Tuesday, 19 March 2013

Orange Chicken and Vegetable Stir-Fry

Prep Time: 15 min(s)
Cook Time: 10 min(s)
Total Time: 25 min(s)
Servings: 4-6
If you’ve always wanted to make your own Chinese restaurant food at home, this recipe is a great one to add to your collection. Enjoy!
1/2 cup orange juice
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon oyster sauce
1 tablespoon orange zest
2 large cloves garlic
1 teaspoon minced ginger
Optional sweetener like sugar, honey, agave, etc.
1 pound chicken tender cut into cubes
Salt and pepper
3 tablespoons corn starch
4 cups chopped vegetables such as broccoli, carrots, celery, mushroom, snap peas, etc.
Reapeseed oil
1/2 cup medium yellow onion, chopped
  • Blend all the sauce ingredients for the sauce in a blender or food processor for 10 seconds.
  • Taste the sauce and add your choice of sweetener to your liking.
  • Blend again for a few more seconds.
  • Heat the sauce in a large skillet on medium-high heat for 5 minutes. Carefully transfer the sauce to a heat proof bowl.
  • Rinse the Sauté or Wok clean.
  • Season the chicken with salt and pepper.
  • Add the corn starch and massage the chicken with your hands.
  • If using fresh broccoli or green beans boil the broccoli for 3-5 minutes until soft enough to pierce with a fork yet firm.
  • Transfer the vegetables to a plate lined with a kitchen towel.
  • Heat approximately 1 tablespoon of oil in the Saute’ or Wok on medium heat
  • Cook the onion and chicken until the chicken is cooked through, approximately 5-6 minutes.
  • Add the remaining vegetables and stir-fry them together for 2 minutes.
  • Slowly add a few tablespoons of sauce while stirring the vegetables and chicken.
  • Continue to add the sauce a few tablespoons at a time, allowing about 15 seconds between each addition to allow sauce to slightly cook down.
  • Spoon the stir-fry over a bowl of hot rice.
  • Serve immediately


No comments:

Post a Comment