Monday, February 4, 2013

Orange Chicken Stir Fry

One of my new year resolutions was to try a new recipe each month. I actually found this recipe early in January, but I've been holding onto it so it would count as my February recipe! I played with the recipe a little bit - it was fun to (in my opinion) improve upon a new recipe.

3/4 cup orange juice
1/4 cup water
1 tablespoon grated orange zest
1/4 cup soy sauce
1 teaspoon salt
3 cloves garlic, chopped
1 tablespoon brown sugar
3 tablespoons vegetable oil
4 skinless, boneless chicken breast halves - cut into slivers
2 tablespoons all-purpose flour
1 cup snap peas, cut in half width-wise
1 (6 ounce) package crispy chow mein noodles

- In a small bowl combine the orange juice, water, orange zest, soy sauce, salt, garlic and brown sugar. Mix well.
- Heat oil in a large skillet or wok over medium high heat. When oil begins to bubble, add chicken. Saute until cooked through (no longer pink inside), about 7 to 10 minutes.
- Add orange sauce mixture to chicken and cook until sauce begins to bubble. Add flour, a little bit at a time, until sauce has thickened to your liking.  Add snap peas; cook for 1 minute. Serve hot over rice; sprinkle with chow mein noodles.

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