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: http://www.kikkomanusa.com/homecooks/products/products_hc_details.php?pf=10106&fam=101.)
- 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)
- Heat oil in heavy skillet or wok.
- Add chicken, salt and pepper. Stir fry until chicken is cooked.
- Combine orange juice, soy sauce, and cornstarch in small bowl.
- Add mixture and peas (or broccoli) to skillet.
- Stir fry 2-4 minutes until sauce thickens.
- Stir in cashew pieces.
- Serve over hot cooked rice or noodles.
- 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.