Easy Orange Chicken Stir Fry |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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It is noted in the original recipe that if you don't want the orange flavor to be so heavy, sub 1/4 orange juice mixed with enough water to make it 1/3 cup. Ingredients:
1 1/2 lbs boneless chicken breasts, cut into 1-inch cubes |
2 tablespoons rice wine or 2 tablespoons dry sherry |
1 tablespoon cornstarch |
1/3 cup orange juice |
2 tablespoons dark soy sauce |
1 teaspoon sesame oil |
1 teaspoon brown sugar |
1 teaspoon chili paste |
1 garlic clove, minced |
1 slice gingerroot, minced |
oil, for stir-frying as needed |
Directions:
1. Place the cubed chicken in a bowl, and add the marinade ingredients (rice wine or sherry and the cornstarch); marinate the chicken for 30 minutes.
2. While the chicken is marinating, prepare the sauce ingredients ( combine orange juice through chili paste) and the garlic and ginger.
3. Heat the wok and add oil; when oil is hot, add the garlic and ginger and stir-fry until aromatic.
4. Add the chicken and stir-fry until it changes color; push up to the sides of the wok, making a well in the middle & add the sauce.
5. Combine the sauce and the chicken. Stir-fry for another minute or so until the chicken is thoroughly cooked and serve hot with rice or chinese noodles.
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