Orange Chicken Stir Fry
By
Hope Vaillancourt
@MissHopie87
1
I first made this dish as a teenager when I was browsing through one of my mom's old cookbooks and it is ALWAYS a hit! Sliced chicken breast coated in a sweet and tangy oriental orange sauce served over a bed of hot fluffy white rice. How can you go wrong? Very filling and very flavorful! Enjoy!
For more flavor you can add your favorite stir fry vegetables such as broccoli, carrots, baby corn, pea pods, green onions, bok choy, red bell pepper, edamame, bamboo shoots, water chesnuts, sliced ginger, mushrooms or whatever sounds great to you!
For more flavor you can add your favorite stir fry vegetables such as broccoli, carrots, baby corn, pea pods, green onions, bok choy, red bell pepper, edamame, bamboo shoots, water chesnuts, sliced ginger, mushrooms or whatever sounds great to you!
Ingredients
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3 Tbspvegetable oil
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6chicken breasts, cut into 1-inch pieces
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2 Tbspgrated orange rind
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1 tspgrated ginger-root
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1/4 tsphot sauce
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1 corange juice
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1/3 csoy sauce
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1/4 csugar
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1 1/2 Tbspcornstarch
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2oranges, peeled, seeded, and sectioned (or you can use 1 can of mandarin oranges)
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·hot cooked white rice ( i use calrose rice)
How to Make Orange Chicken Stir Fry
- Pour oil around top of preheated wok, coating sides; allow to heat at medium-high heat (325 degrees) for 2 minutes. Add chicken and stir fry in wok for 5 minutes or until lightly browned. Remove from wok and drain well on paper towels.
- Add orange rind, ginger-root and hot sauce to wok; stir fry for 1 1/2 minutes.
- Return chicken to wok; stir fry for 3 minutes. Combine orange juice, soy sauce, sugar and cornstarch; mix well.
- Add orange juice mixture and orange sections(or mandarin oranges) to chicken and stir fry for 3 minutes or until thickened. Serve over rice.
