Orange Chicken Stir Fry

This 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

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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