weeknight gourmet

Quicker than ordering Chinese…Spicy Orange Chicken Stir-Fry

Taste: ***
Difficulty: Easy
Cleanup: Quick

I made this quick and easy stir fry last night. The rice took longer to cook than the stir fry itself so it’s a great weeknight dish.

A few notes…the store didn’t have snap peas so I bought snow peas. In addition to the snow peas, I added sliced carrots and asparagus because I had them in the fridge. I added the carrots and asparagus to the pan half way through the chicken cooking — they need more time to cook than snow peas.

For the chicken, I bought boneless, skinless chicken breast tenders and cut them in half vertically to save a little time (both in terms of prep and actual cooking).

The cornstarch is key to the sauce thickening so don’t leave it out. The sauce comes together in a few quick minutes!

Tim and I both enjoyed the stir fry — the sauce was a great combo of sweet and spicy. And, as I tend to do, I gave the stir fry some real heat by adding more than a pinch of red pepper flakes.

Spicy Orange Chicken Stir-Fry
Bon Appetit, June 2009

  • 1 1/2 cups jasmine rice or long-grain white rice (10 to 11 ounces)
  • 3/4 cup orange juice
  • 3 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 2 teaspoons finely grated orange peel
  • 2 tablespoons vegetable oil
  • 1 small red onion, halved, thinly sliced Large pinch of dried crushed red pepper
  • 1 1/2 pounds chicken cutlets, cut crosswise into 1/2-inch-wide strips
  • 1 8-ounce package stringless sugar snap peas

Cook rice according to package directions. Cover to keep warm; set aside.

Meanwhile, whisk juice, soy sauce, and cornstarch in medium bowl until cornstarch dissolves. Mix in orange peel.

Heat oil in large wok or nonstick skillet over high heat. Add onion and crushed red pepper. Stir-fry 30 seconds. Sprinkle chicken with salt and pepper. Add to wok and stir-fry until onion is crisp-tender and chicken is just cooked through, about 4 minutes. Add sugar snap peas and juice mixture. Toss until sauce thickens and comes to boil and peas are crisp-tender, about 2 minutes. Season with salt and pepper. Serve with rice.

 

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