lattice chicken pot pie
braised short ribs with cheddar polenta
butternut bisque, salad, pepper popovers
chicken lo mein
sausage, cheese & crackers, apricot baked brie, truffle butter turkey, white wine gravy, stuffing, mashed potatoes, parmesan roasted butternut squash, green beans, cranberry sauce, soft yeast rolls, apple pie
turkey gumbo
out before the Nutcracker

Friday, March 2, 2012

Orange Chicken Stir Fry

orange chicken stir fryThis stir fry isn't anything like the tradition orange chicken Chinese take-out.  There isn't an overwhelming orange flavor, just a subtle sweet note of citrus.  C was just happy there was no fish sauce or oyster sauce involved, so it was a winner in his book.  Miss F was even a fan, especially of the chicken.  I may have snuck a little extra Sriracha on hers in order to entice her to eat the vegetables.  By the time this post publishes, we will be heading home from our trip to Bali and Singapore.  I can only imagine what kind of foods we will get to taste.  I hope I can convince C to take a cooking class!
Orange Chicken Stir Fry

2 boneless skinless chicken breasts, cut into bite sized pieces

Marinade for chicken:
1 tablespoon soy sauce
1 tablespoon orange juice
1 tablespoon water
1 teaspoon Sriracha

1 tablespoon cornstarch
6 tablespoons water
1 tablespoon soy sauce
3 tablespoons orange juice

½ cup broccoli florets
2 carrots, peeled and sliced
½ cup mushrooms, sliced
¼ onion, chopped
2 tablespoons cooking oil
2 slices ginger, shredded
1 tablespoon chopped garlic

Transfer chicken to a mixing bowl. Add marinade ingredients and toss to coat thoroughly. Let stand for 30 minutes or longer. In a separate bowl, mix cornstarch, water, soy sauce and orange juice in a small bowl.

In a wok heat 1 tablespoon oil over high heat, add vegetables. Stir-fry for 2 to 3 minutes. Remove to a plate. Wipe wok with paper towels. Heat the remaining tablespoon oil in the wok. When hot, add ginger and garlic; after a few seconds, add chicken mixture. Stir-fry for 2 to 4 minutes. Pour in the sauce. Stir until thickened. Return vegetables to the wok. Serve over rice.
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2 comments: said...

This looks delicious! I love that it's sweetened with orange juice, not sugar, so it's healthier than some other stir frys. Bookmarking the recipe to try!

Anonymous said...

Made this last night. Quick, easy and really good. And I don't even like asian food. thanks for sharing

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