Orange "Spicy Thai" Chicken

Bill Wentz


What a truly flavorful explosion, with the fusion of fresh produce just the right amount of "Spice" and served over fragrant "Coconut Jasmine Rice" Taking the time to mix together the stir fry sauce is worth every minute.

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1 Hr


25 Min


6 medium
boneless skinless chicken breast(cut into bite size pieces)
1 Tbsp
chopped garlic
1 Tbsp
chopped ginger
1/2 small
red onion chopped
1 c
shredded carrot
1 c
chopped celery hearts
1 bunch
asparagus (use tips)
1 small
chopped yellow bell pepper
1 small
chopped red bell pepper
1 c
fresh broccoli florets
3/4 c
unsalted whole cashews
1 can(s)
mandarin oranges (drained, save 1/2 cup juice for sauce)

Directions Step-By-Step

Lets make our stir fry sauce: 3tbs molasses, 3tbs soy sauce, 1tbs dark soy sauce, 3tbs fish sauce, juice from 1 orange, 1tsp cayenne pepper, 2 tsp cornstarch, 1tbs orange marmalade, 1tsp orange extract, 1/2 cup of juice from mandarin oranges,1tsp crushed red pepper flake. Whisk all ingredients vigorously for 1 minute, pour 1/2 of the sauce over the chopped chicken breast to marinate while preparing the veggies.
Heat 2tbs veg oil in wok or lg skillet, add garlic, ginger and red onion, saute 1 minute. Add chicken and saute until no longer pink (5-7min) transfer chicken and onion mixture to a lg bowl. Add stir fry sauce to your pan, add carrots, celery, and asparagus tips saute 2-3min, add peppers and broccoli saute 2-3min, return chicken to the pan add cashews and mandarin oranges turn lightly to coat evenly, and saute 1-2min. Remove from heat and serve over steamed coconut jasmine rice.
Coconut Jasmine Rice: 1 can coconut milk, 1 can water, 2 cups Jasmine Rice, 1/2 cup coconut flakes, 1 tsp salt, 1tbs vegetable oil, 1tbs sugar. Coat the interior of your pot with veg oil, combine all ingredients and stir continuously over med-high heat until boiling, reduce heat to low cover tightly and simmer for 15 minutes, turn off heat and keep covered until ready to serve.