Wednesday, March 30, 2011

Orange Chicken Stir Fry

This is a easy stir fry dish that uses Orange Marmalade to give a sweet citrus flavor to your stir fry.

Slice 4-5 cups of your favorite stir fry vegetables.  I used carrots, green onions and celery.

Marinate 2lbs of boneless chicken breast (cut in one inch cubes) with 3 Tbs of soy sauce and 1 Tbs of cornstarch for 1-2  hours.

Note:  Marinate in fridge and take out of fridge 15-30 minutes prior cooking your stir fry. 

Make your orange sauce by mixing together:
1/3 cup orange marmalade
1/3 chicken stock
1/4 soy sauce 
2 Tbs of oyster sauce

Set aside until later.

Grate or finely mince 4-5 garlic cloves and 3 Tbs of fresh ginger.

Heat 3 Tbs of canola oil in a wok and get it very hot.  Add marinated chicken breast and stir fry for 3-4 minutes.

Add your minced ginger/garlic and red chili flakes to taste.  Stir Fry for 2-3 minutes.

Add your slice veggies and stir fry for 2-3 minutes.

Add the sauce you made earlier and toss with veggies and meat.  Stir fry for 3-4 minutes or until the chicken is cooked through and the veggies are to your desired tenderness.

Serves 4-6 people.  Serve with rice and any other Asian condiments you like (ie.. red chili sambal, chow mein noodles, fish sauce, soy sauce).  Enjoy.

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