Spicy Orange Chicken Stir Fry

By Xarev01

Ingredients

• 2 tablespoon toasted sesame oil
• 1 tablespoon cornstarch
• 1 tablespoon all purpose flour
• 2 teaspoons low-sodium soy sauce
• 2 teaspoons Chinese rice cooking wine or dry sherry
• 12 ounces boneless, skinless chicken breasts, trimmed and sliced then
• 3 scallions, minced
• 3 garlic cloves, minced
• 1 teaspoon ginger
• 1 tablespoon canola oil
• 12 ounces broccoli (chopped)
• 1 bag of shredded carrots
• 1/2 cup water
• 1/2 cup orange juice
• 1/4 cup Chinese rice cooking wine or dry sherry
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon Asian chili-garlic sauce
• 2 teaspoons sugar
• 2 teaspoons cornstarch
• 1 teaspoon toasted sesame oil

Details

Servings 6

Preparation

Step 1

Whisk together last 7 ingredients for you sauce.

For the chicken: combine the sesame oil, cornstarch, flour, soy sauce, and rice wine in a bowl, stir in the chicken, and marinate for at least 10 minutes or up to an hour.

For the Stir-fry: combine the scallions, garlic, ginger, and 1 teaspoon of the canola oil in a bowl.

Heat 1 teaspoon more oil in a 12 inch nonstick skillet over high heat until just smoking. Add the chicken, break up any clumps, and cook until lightly browned on all side but not fully cooked, about 2 minutes. Transfer to a bowl, cover, and set aside.

Add the remaining teaspoon oil to the skillet and return to high heat until shimmering. Stir in broccoli and carrots. Add the water, cover, and steam until broccoli is bright green and the carrots begin to soften, about 2 minutes.

Uncover and allow the water to evaporate 30-60 seconds.

Clear the center of the skillet, add the garlic mixture, and cook, mashing the mixture into the pan, until fragrant,15-30 seconds.

Stir it into the vegetables.

Return the chicken, with any accumulated juice, to the skillet.

Whisk the sauce to recombine, and then add to the skillet.

Simmer, tossing constantly, until the chicken is cooked through and the sauce has thickened, 30 seconds to 2 minutes.