Orange Chicken Stir Fry

Today was the type of day you don't realize what time it is until the day is over.  I had something completely different planned for tonight; however, when I realized I had about 30 minutes to pull dinner off, I changed my plan.  When pressed for time-make a stir fry.  It really doesn't matter what combination of vegetables you use or which protein you have on hand.  One rule of thumb, choose a light sauce for seafood, a hearty sauce for beef, and either for chicken!


Orange Chicken Stir Fry
printable recipe

1 skinless, boneless chicken breast, cut into 1 inch pieces
1 T. cornstarch
2 T. peanut oil
1 onion, diced
2 cloves of garlic, minced
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 c. carrot pieces
1/2 c. chopped celery
*or any combination of vegetables of choice

Sauce:
1/2 c. chicken broth
1 T. rice wine vinegar
1 T. Soy sauce
1 tsp. orange zest
1-2 T. fresh orange juice
1 tsp. sesame seeds
1/2 tsp. sesame oil
1/2 tsp. red pepper flakes

Dredge the chicken pieces in cornstarch, toss to lightly coat.

In a small bowl combine all sauce ingredients and whisk to combine.  Set aside.

Heat oil in wok or heavy bottom pan over high heat.
When oil is almost smoking, add the chicken and stir fry until all pink is gone.  Remove and set aside.

Add onions and peppers and stir fry for a minute until they begin to brown.
Add the carrots, celery and celery and cook for a few minutes until the vegetables are seared and cooked through.

Add the chicken back into the vegetables.  Stir to heat through. Add the mushrooms and stir in.
Add the sauce and stir to coat all chicken and vegetables.  Simmer until sauce thickens.

Serve over rice or noodles.