Ingredients
- 3/4 pound skinless, boneless chicken breast
- 3 tablespoons favorite spices (garlic, ginger, onion powder, etc.)
- 1/2 cup olive oil, plus 1/4 cup
- 1 cup orange juice
- 1 tablespoon cornstarch
- 1 tablespoon dry sherry
- 1 tablespoon soy sauce
- 1/2 teaspoon ground ginger
- 1/2 teaspoon minced garlic
- 1/2 teaspoon red pepper flakes
- 1/2 orange, zested, plus extra for garnish
- 1/4 cup broccoli flowerets
- 1/4 cup sliced onion
- 1/4 cup 1/4-inch cut carrots
- 1/4 cup 1/4-inch cut peppers (chef's choice), green, red or yellow, cut into chunks
- 1/4 cup 1/4-inch cut yellow squash
- 1/4 cup 1/4-inch cut zucchini
- 1/4 cup snow peas
- 1/4 cup sliced mushrooms
- 1/4 cup baby corn
- 1/4 cup 1/4-inch cut bok choy
- 2 cups cooked rice
- Salt and freshly ground black pepper
- Freshly chopped herbs
- Orange slices, for garnish
Directions
Rinse chicken and pat dry. Cut chicken into 1-inch pieces. Marinate with favorite spices and 1/2 cup olive oil overnight in the refrigerator. Set aside.
For sauce, stir together orange juice, cornstarch, sherry, ginger, garlic, red pepper flakes, and orange zest. Set aside. Preheat wok and add 1/4 cup olive oil over medium heat. Stir-fry chicken until no longer pink, quickly moving it through the wok. Add broccoli, onions, carrots, peppers, squash and zucchini and cook until al dente. Add snow peas, mushrooms, baby corn, bok choy and do the same. Stir sauce; add to center of the wok. Cook and stir for 2 minutes more. Stir all ingredients and coat with sauce. Season, to taste. Serve immediately over rice and garnish with fresh herbs, orange zest or orange slices.
Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By sailfinkelly@ms...
on July 07, 2012
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GOOD SAUCE! although I changed it slightly to accomadate what I had in the house. I didn't have red pepper flakes, so I used cayenne, about 1/4 tsp. ( I have toddlers eating with us Added a TBSP of teryaki sauce and 1 TBSP of rice wine vinegar. I also didn't add the ginger, since mine had mold on it. :( I used fresh broccoli and a frozen mix of stir fry veggies. Served on top of rice. With egg rolls on the side. VERY YUMMY!! (Also marinated my chicken with soy sauce, teryaki and salt and pepper for about 1 hour. Toddlers, Hubby and I all finished our plates! I will definately make again.
By Danielle_Jane
Jacksonville, FL
on February 22, 2011
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I'm surprised that so many people have given this recipe a bad review. I just made it tonight for my husband and I and our 2 guests and everyone loved it! I didn't have bok choy or baby corn, but I had everything else on hand and even added about 2 tbsp of brown sugar while it was simmering. One of the better stir fry's I've had and I will definitely make it again! :
By denise_cangemi_2009
Brooklyn, 72
on August 11, 2010
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I cook often and make better-than-average dishes. I wish I would have had a bit more time to fully review the technique on making this dish. By the time your veggies had a bit of time to cook - the chicken has now become overly cooked. The 1 tablespoon of cornstarch is not sufficient to make the sauce thick enough for it to stick to its contents. The flavor is also very bland. After arguing with my husband on how to salvage this dish at 9pm at night, after the baby fell asleep - it became clear this recipe will not be used again. I use foodnetwork's recipes very often and really disappointed in this one. I guess that's life.
Read all 9 reviews