Orange Chicken and Vegetable Stir-fry
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


Put all sauce ingredients in a blender, blend and taste if you’d 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 doesn’t 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.


If you are using frozen and not fresh vegetables, then make sure they are room temperature.