Tuesday, March 3, 2009

Spicy Orange Chicken Stir-Fry



Looking for a recipe that makes a whole lotta dinner? I adapted this chicken stir-fry recipe from one in Everyday Food. If you don't need the entire eight servings, you can freeze the extra in individual sized serving containers for later.

Spicy Orange Chicken Stir-Fry

1/3 cup cornstarch
2 cups orange juice, freshly squeezed -about 4 oranges
1/2 cup soy sauce
1/4 cup rice vinegar
1/4 cup rice wine vinegar
1/4 cup honey
4 cloves garlic -- minced
2 t. teaspoon crushed red pepper flakes
coarse salt
4 tablespoons grapeseed oil
3 pounds boneless, skinless, chicken breasts -- cut crosswise in 1/2" strips
1 head broccoli -- cut into florets, stalks peeled and thinly sliced
1 pound carrots (about 5) -- peeled & thinly slice on diagonal
1 red bell pepper, seeded and sliced
cooked rice, for serving

Place cornstarch in a med bowl. Gradually whisk in oj til smooth. Whisk in soy, vinegar, honey, garlic, and red pepper; season with salt. Set aside.

In wok, heat oil over med high. working in batches, stir-fry chicken til slightly browned, 2-4 min. transfer to plant (chicken will cook more later)

Add broccoli, carrots, and red pepper with 1/2 c water to large dutch oven heated with a little oil. Cook, partially covered, til water evaporates and broccoli is bright green, about 3 min. Add reserved chicken and cornstarch mix; bring to boil. Cook til chicken is opaque throughout and sauce has thickened, 2-3 min. Serve over rice.

To freeze: Prepare thru step 3, omitting rice. cool to room temp. Freeze in 1 1/2 c servings in airtight containers.

To cook from frozen: Run containers under hot water to release frozen stirfry. Place in med saucepan with 1/2 c water per serving. Cover and heat over med high heat, stirring ocasionally, til heated through, 10-12 minutes.






All six of my burners are reversible to hold a wok, so I got to test that out. Works great!

Next time I would probably put in more vegetables and kick up the spices a bit more.

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