Orange Chicken Stir-Fry

Sunday, October 12, 2008

This is a recipe we've been making for quite a while. Love the flavor of the orange, coupled with the coriander and crushed red pepper (a little spice!). A filling and flavorful meal, for sure.

The preparation (cutting up the vegetables) is the longest part. Everything else is pretty easy, and this meal can easily be thrown together on a weeknight.

Orange Chicken Stir-Fry
(slightly adapted from Rachael Ray)

Olive oil for stir-frying
1/2 cup chicken stock or broth
4-6 cups cooked rice (we use our rice cooker, but you could also use Minute Rice)
Salt and black pepper
1 lb. broccoli florets
1 lb. boneless, skinless chicken breasts, cut into large bite-size pieces
1 large onion, thinly sliced
3 large garlic cloves, chopped
1 red bell pepper, seeded and sliced
1/2 teaspoon red pepper flakes (optional) - We actually add a little extra
1 teaspoon ground coriander
1/2 cup orange juice
1/2 cup hoisin sauce
1 5-ounce can sliced water chestnuts
1/4 cup cilantro or parsley leaves, about a handful, chopped


1. If using a rice cooker or slow-cooking rice, get your rice going according to package directions. I usually substitute some of the water with chicken broth to give the rice a good flavor. Or, you can add 1-2 chicken bouillon cubes. Our rice cooker takes about 1 hour to cook our rice, so I always start this first, then begin cutting/chopping vegetables.

2. Blanch the broccoli: Place a medium skillet filled with one inch of water over high heat with a tight fitting lid. Bring up to a boil, add some salt and the broccoli florets then cover and cook for 2 minutes. Drain the broccoli and reserve.

3. As the broccoli starts working, start the chicken: Place a large non-stick skillet over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. When the oil ripples, add the chicken, spreading it out in an even layer. Let it completely brown up on one side, you will have to resist the urge to stir it for about 2-3 minutes. Give the skillet a shake, stir and continue to cook and brown the chicken for 5 minutes. Remove chicken from skillet to a plate and reserve.

4. Return the skillet to the heat, add 1 more turn of the pan of olive oil, about a tablespoon. Once oil ripples, add onion, garlic, red bell pepper, red pepper flakes, ground coriander and some salt and pepper. Cook, stirring frequently, for 2-3 minutes.

5. In a small bowl, combine the orange juice and hoisin sauce. Add the mixture to the skillet with the veggies along with the sliced water chestnuts and the reserved chicken. Stir to combine and add in 1/2 cup of chicken stock/broth and the blanched broccoli florets. Cook the veggies and chicken together for about 2 minutes, or until everything is nicely coated and cooked through. Add the cilantro or parsley and remove from heat.

6. Remove the lid from the rice and fluff the rice with a fork. Serve orange chicken over rice.


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