Saturday, February 11, 2012

Easy Recipe: Orange Chicken Stir-Fry (with a gluten-free option)

I have made this recipe for dinner a couple times in the last month. Dave and I both really like it, it's fairly easy and quick, and it has a minimal number of ingredients. Not to mention I've been craving orange juice lately so it tastes doubly delicious to me.

If you're looking for an easy Asian dinner to make at home, give this one a try. :)

Orange Chicken Stir-Fry

  • 2 Tbsp. oil
  • 4 boneless, skinless chicken breasts, cut into thin strips
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 3/4 cup orange juice
  • 2 Tbsp. soy sauce (Use gluten-free if necessary - I recommend Kikkoman brand, as some other brands still make me sick. You can find a location that sells it using this website:
  • 1 Tbsp. cornstarch
  • 2 cups frozen baby peas, thawed (We use steamed broccoli instead.)
  • 1/2 cup cashew pieces
  • rice or noodles, cooked (use gluten-free if necessary)
  1. Heat oil in heavy skillet or wok.
  2. Add chicken, salt and pepper. Stir fry until chicken is cooked.
  3. Combine orange juice, soy sauce, and cornstarch in small bowl.
  4. Add mixture and peas (or broccoli) to skillet.
  5. Stir fry 2-4 minutes until sauce thickens.
  6. Stir in cashew pieces.
  7. Serve over hot cooked rice or noodles.
My tips:
- As with most recipes, feel free to adjust the amount of each of the ingredients. The last time we made it, I thought it needed more sauce, so I made another half-batch of the sauce and added it.
- If your chicken breasts are giant, don't cook and cut up four. I learned this lesson the hard way. We now have a bunch of cooked chicken pieces hanging out in our fridge, and I have no idea what I'm going to use them for.
- If the sauce is too runny at the end, just keep stirring it over heat. It will thicken up over time.
- If you're adding already-cooked veggies, don't add them until the sauce is at the thickness you want it. Otherwise the veggies may overcook while you're waiting for the sauce to thicken.


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