Spicy Orange Chicken Stir-Fry
This sweet and hot Chinese dinner tastes as if it came straight out of the wok, but it's fresh from the freezer.
- Total Time:
- Servings: 8
Photography: Brett Stevens
Source: Everyday Food, March 2008
- 1/3 cup cornstarch
- 2 cups orange juice
- 1/2 cup soy sauce
- 1/2 cup rice vinegar
- 1/4 cup honey
- 4 garlic cloves, minced
- 1 to 2 teaspoons red-pepper flakes
- Coarse salt
- 1 tablespoon vegetable oil, such as safflower
- 3 pounds boneless, skinless chicken breasts, cut crosswise into 1/2-inch-wide strips
- 1 head broccoli, cut into florets, stalks peeled and thinly sliced
- 1 pound carrots (about 5), peeled and thinly sliced on the diagonal
- Cooked rice, for serving
Place cornstarch in a medium bowl. Gradually whisk in orange juice until smooth. Whisk in soy sauce, vinegar, honey, garlic, and red-pepper flakes; season with salt. Set mixture aside.
In a 5-quart nonstick Dutch oven or pot, heat oil over medium-high. Working in batches, cook chicken on one side until slightly browned, 2 to 4 minutes; transfer to a plate, and set aside (chicken will cook more later).
Add broccoli, carrots, and 1/2 cup water to pot. Cook, partially covered, until water has evaporated and broccoli is bright green, 3 minutes. Add reserved chicken and cornstarch mixture; bring to a boil. Cook until chicken is opaque throughout and sauce has thickened, 2 to 3 minutes. Serve stir-fry over rice.