RCI-MT.004.0609.001
Orange Chicken Stir-Fry
Makes 6 servings
Prep25 min
Cook25 min
Total50 min
Servings4
Difficultyadvanced
Ingredients
- 1/2 cup
- sesame oil2 tablespoonsdivided
- 2 tablespoons
- 1 tablespoon
- 2 teaspoons
- 1 teaspoon
- garlic1 cloveminced
- boneless1 1/2 poundsskinless Chicken breast, cut into strips
- mixed fresh vegetables3 cupssuch as green bell pepper, red bell
- pepper1 unitsnow peas, carrots, green onions, mushrooms and/or onions
- 1 tablespoon
- unsalted cashew bits or halves1/2 cup
- 3 cups
Method
1
Combine orange juice, 1 tablespoon sesame oil, soy sauce, dry sherry, grated ginger, grated orange peel, and minced garlic in a small bowl to create the sauce base.
2
Mix cornstarch with 2 tablespoons water to form a slurry, then stir into the sauce mixture until smooth.
3
Pat chicken breast strips dry with paper towels and season lightly with pepper, then prepare all mixed fresh vegetables by cleaning and cutting them into uniform bite-sized pieces.
4
Heat 1 tablespoon sesame oil in a large wok or heavy-bottomed skillet over high heat until smoking.
2 minutes
5
Working in two batches to avoid crowding, add chicken strips and stir-fry over high heat until golden brown and cooked through, approximately 3-4 minutes per batch.
4 minutes
6
Transfer cooked chicken to a clean plate and set aside.
7
Add the mixed vegetables to the wok and stir-fry over high heat until just tender-crisp, approximately 3-4 minutes, stirring constantly.
4 minutes
8
Return the cooked chicken to the wok with the vegetables and pour the sauce mixture over them.
9
Stir constantly over high heat until the sauce thickens and coats all ingredients, approximately 2-3 minutes.
3 minutes
10
Remove from heat and stir in the cashew bits or halves to incorporate throughout the stir-fry.
11
Serve the orange chicken stir-fry immediately over hot cooked rice, ensuring equal distribution of sauce and vegetables across portions.