With the cold weather we have switched from grilling to stir frying, which is a cooking activity we enjoy together: I prep and my husband stir fries to perfection. This recipe adapts well to beef, chicken or tofu.
Orange Chicken with Vegetables
Orange Chicken with Vegetables
Cathy Kirkham
Dinner
If you like spicy increase the chili flakes or add some sriracha to taste.
Ingredients
- 2 chicken breasts, sliced thinly (or beef, or tofu)
- 1 tbsp cornstarch
- 2 tsp orange zest
- ½ cup broth
- ¼ cup fresh orange juice
- 2 tbsp tamari
- 1 tbsp sugar
- ½ tsp chili flakes
- 1 tbsp cornstarch
- 4 tsp oil, divided
- 1 tbsp fresh ginger, minced
- 1-2 garlic cloves, minced
- 2 cups of chopped broccoli
- 1/2 onion, thinly sliced
- 1 red pepper, thinly sliced
Directions
Combine the chicken, cornstarch and orange zest, toss and set aside.
Combine the broth, orange juice, tamari, sugar, chili flakes and 1 tbsp cornstarch in a small bowl and set aside.
Heat 2 tsp of oil in a wok or deep skillet, add the chicken, stir fry until cooked through. Remove from the pan. Heat 2 tsp of oil, add the ginger and garlic, stir for 10 seconds. Add the vegetables, cook for 3-4 minutes. Add the broth mixture, cook until it boils and starts to thicken. Add the chicken, heat through.
Serve over cooked rice. Sprinkle with cilantro or basil (optional.)
