Kitchen Corner
April 4, 2017
Orange Chicken and Vegetable Stir-fry
You will need
For the sauce
1/2 cup orange juice
1 tbsp grated orange zest
2 big garlic cloves
1 tbsp oyster sauce
2 tbsp vinegar (white or apple cider)
2 tbsp soy sauce
1 tsp minced ginger
A dash of honey or sugar
For the stir-fry
1 lb chicken breast cut into strips
1 tbsp cornstarch
4 cups chopped mush-rooms, peppers, celery,
carrots and broccoli
1/2 cup chopped onion
1 tbsp olive oil
Salt and pepper to taste
Method
Put all sauce ingredients in a blender, blend and taste if youâd like to add sweetness to it. Pour sauce into pan and heat for 5 mins, then put in a separate bowl. Spice the chicken with salt and pepper. Add the cornstarch and rub the chicken with it. Boil the broccoli for about 5 mins; watch that it doesnât get too soft. Place a paper towel on a plate and lay the chopped vegetables on it. Cook the onion and chicken in olive oil for about 4 mins. Make sure the chicken is cooked. Throw in the rest of the vegetables and stir-fry for 2 mins. Add drops of sauce between each stir. Repeat, adding a few tbsp every 15 secs for the sauce to cook down. Serve as a side dish or by itself.
Tips
If you are using frozen and not fresh vegetables, then make sure they are room temperature.
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