Ingredients: |
Ingredients: ■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.
■olive oil
■1/2 cup medium yellow onion, chopped
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Directions: |
Directions:■Blend all the 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 skillet 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 paper towel.
■Wipe down the skillet until dry.
■Heat approximately 1 tablespoon of oil in the skillet on medium-high heat.
■Cook the onion and chicken until the chicken is cooked through, approximately 3-4 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. |
This recipe for orange chicken and vegitable stir fry is from