Stir-Fried Chicken with Spicy Orange Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Neutral-tasting canola oil allows the flavors of orange juice, honey, ginger, and chiles to shine. It can also withstand the heat of stir-frying in this tasty take on sweet-and-sour chicken. Serve over brown rice or udon noodles. ~ From Cooking Light Magazine Ingredients:
1 pound chicken, 2 breasts |
1 tablespoon cornstarch |
1 green pepper, chopped into 1 inch pieces |
1 cup canned pineapple chunks, drained |
1/4 cup fresh orange juice |
2 tablespoons low-sodium soy sauce |
2 tablespoons honey |
1 tablespoon rice wine vinegar |
1 tbs thai chili sauce |
2 tablespoons canola oil |
1 tablespoon ginger root, minced |
3 garlic cloves, minced |
1/3 cup chopped green onions |
Directions:
1. Rinse and pound chicken to tenderize. Cut into thin strips.
2. Place chicken in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.
3. Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.
4. Heat canola oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan; stir-fry for 15 seconds or until fragrant. Add chicken mixture; stir-fry for 5 minutes. Add juice mixture and onions; cook 2 minutes or until sauce thickens and chicken are done, stirring frequently. Serve immediately.
|
|