Orange Chicken and Veggie Stir Fry
(from mcognac’s recipe box)
This recipe and more can be found on the Woman Know Thyself website here @ www.womanknowthyself.com
Source: Ruth Will (FB)
Categories: Main Dish
Ingredients
- For the sauce:
- • 1/2 cup orange juice
- • 1 tbsp grated orange zest
- • 2 big garlic cloves
- • 1 tbsp oyster sauce
- • 2 tbsps rice vinegar
- • 2 tbsps soy sauce
- • 1 tsp minced ginger
- • A dash of honey, sugar or agave
- For the stir-fry:
- • 1 lb chicken tender cut into strips
- • 3 tbsp cornstarch
- • 4 cups chopped mushrooms, celery, carrots, snap peas and broccoli – must be fresh.
- • 1/2 cup chopped onion
- • 1 tbsp olive oil
- • salt and pepper to taste
Directions
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Put all sauce ingredients in a blender. Blend and taste if you’d like to add sweetness to it.
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. Pour sauce into pan and heat for 5 mins, then put in a separate bowl.
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. Wash the pan.
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. Spice the chicken with salt & pepper.
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. Add the cornstarch and rub the chicken with it.
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. Boil the broccoli for about 5 mins, watch that it doesn’t get too soft, it stay firm.
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. Place a paper towel on a plate and lay the chopped vegetables on it.
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. Dry the pan.
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. Cook the onion on olive oil and chicken for about 4 mins – make sure the chicken is cooked!
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0. Throw in the rest of the vegetables and stir-fry for 2 mins.
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1. Add drops of sauce between each stir.
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2. Repeat, adding a few tablespoons every 15 secs, for the sauce to cook down.
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3. Place the stir-fry over hot rice.
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4. Serve