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