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!

 

 

 
Ingredients
 

Sauce:

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.

 

 

 

Stir-fry:

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

  

Instructions

• 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