Orange Chicken Stir Fry

Sauce:

1/2 cup orange juice

2 T. soy sauce

2 T. rice vinegar

1 T. oyster sauce

2 T. minced garlic

1 tsp. minced ginger

1 T. honey

 

Stir-fry:

1 pound chicken tender cut into cubes

salt and pepper

3 T. corn starch

4 cups chopped vegetables such as broccoli, carrots, celery, mushroom, snap peas, etc.

olive oil

1/2 cup medium yellow onion, chopped

 

 

1.  Mix all the ingredients for the sauce together in a bowl and heat it over medium-high heat in a large skillet for 5 minutes. Carefully transfer the sauce to a heat proof bowl.

2.  In the same skillet, you are going to cook the chicken. First, season it with salt and pepper and massage corn starch into the chicken with your hands.

3.  If using fresh broccoli or green beans, boil the broccoli for 3-5 minutes until soft enough to pierce with a fork yet firm and set aside.

4.  Heat approximately 1 tablespoon of oil in the skillet on medium-high heat and cook the onion and chicken until the chicken is cooked through, approximately 3-4 minutes.

5.  Add the remaining vegetables and stir-fry them together for 2 minutes.

6.  Slowly add a few tablespoons of sauce while stirring the vegetables and chicken. Continue to add the sauce a few tablespoons at a time, allowing about 15 seconds between each addition to allow sauce to slightly cook down.

7.  Spoon the stir-fry over a bowl of hot rice. Serve immediately.

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