Monday, October 17, 2011

Orange Chicken Stir Fry

We love Asian inspired food! It's always so yummy-so I love trying to make new things! This was very good, and we'd definitely make it again. The water chestnuts really added something extra to it. Overall a 3.5/5. It could be better, but I'm not exactly sure how yet.

Orange Chicken Stir Fry-Adapted from Betty Crocker
Total Time: 20 Minutes
Serves 4
  • 1/2 cup orange juice
  • 1/3 cup soy sauce
  • 2 teaspoons cornstarch
  • 1 tablespoon canola oil
  • 1 1/4 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 cup ready to eat baby cut carrots, cut lengthwise in half
  • 2 cups broccoli florets
  • 4 ounces whole fresh mushrooms, cut into quarters
  • 1 can sliced water chestnuts, drained
  • 2 tablespoons water
  • 1/4 cup finely chopped fresh cilantro
In a small bowl, mix juice, soy sauce and cornstarch until cornstarch is dissolved; set aside.

In 12-inch wok or nonstick skillet, heat oil over medium high heat. Cook chicken in oil 4 to 5 minutes, stirring frequently, until no longer pink in center. Add carrots; cook 2 to 3 minutes. Add broccoli, mushrooms, water chestnuts and water; cook 3 to 4 minutes longer, stirring frequently, until vegetables are crisp-tender.

Reduce heat to low. Stir juice mixture, then stir into chicken mixture. Cook and stir  minute or until the sauce is slightly thickened. Sprinkle individual servings with 1 tablespoon fresh cilantro.

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