Spicy Orange Chicken Stir-Fry
Ready In: 45 mins
Serves: 6
Ingredients
- 1⁄3 cup cornstarch
- 2 cups orange juice
- 1⁄2 cup soy sauce
- 1⁄2 cup rice vinegar
- 1⁄4 cup honey
- 6 garlic cloves, minced
- 1 -2 teaspoon red pepper flakes
- 1 tablespoon vegetable oil
- 6 boneless skinless chicken breasts, cut crosswise into 1/2 inch wide strips
- 1 head broccoli, cut into florets and thinly sliced
- 5 carrots, peeled and thinly sliced on the diagonal
- 1 (8 ounce) can water chestnuts, sliced
Directions
- Place corn starch in a medium bowl and gradually whisk in OJ until smooth. Add soy sauce, rice vinegar, honey, garlic and red pepper flakes, season with salt and pepper and set aside.
- In pot or wok heat oil over medium-high. Working in batches, cook chicken until slightly browned and cook through. Transfer to plate and set aside.
- Add broccoli, carrots, water chestnuts and 1/2 cup water into wok. Cook, partially covered until broccoli is bright green, about 3 minutes. Add chicken back to wok along with cornstarch mixture, bring to a boil and cook until sauce thickens- 2 to 3 minutes.
- Serve over rice.
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