Sunday, March 18, 2012

The Anti-Chicken Fingers Movement - Orange Chicken Stir Fry

Do you ever get into such a routine with your family meals? I remember one month when it seemed like we had pork chops every week.  Or grilled steaks every Sunday for three months.  Or couldn't get enough of my hubs burritos and chili rellenos for what seemed like an entire season.  As I look back at old recipes, I find myself craving stir fry again.  And I remember when that was seen on our dinner table almost twice a week for an entire year.  My wok was a dear friend of mine. What simplicity!  And always delicious.  Orange chicken is by far one of my favorites!  Serve on top of brown rice and enjoy! Original Recipe

Orange Chicken Stir Fry
1 cup orange juice
1 tablespoon grated orange zest
1/4 cup soy sauce
1 teaspoon salt
3 cloves garlic, chopped
1 tablespoon brown sugar
3 tablespoons vegetable oil
4 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 tablespoons all-purpose flour
1 cup bean sprouts (optional)
1 package frozen stir fry vegetables


In a small bowl combine the orange juice, orange zest, soy sauce, salt, garlic and brown sugar. Mix well.
Heat oil in a large skillet or wok over medium high heat. When oil begins to bubble, add chicken. Saute until cooked through (no longer pink inside), about 7 to 10 minutes.

Add frozen vegetables and cook for 3 minutes. Add orange sauce mixture to chicken and cook until sauce begins to bubble. Add flour, a little bit at a time, until sauce has thickened to your liking. Add bean sprouts and cook for 1 minute; serve hot over brown rice.

Buon appetito!