Wednesday, July 15, 2009

Orange Chicken Stir Fry

I had orange shrimp at PF Changs not too long ago, and so I thought I'd try my hand at orange chicken at home. I was a little nervous as Asian fare usually seems complicated, but I found this very easy to follow. I personally would have liked it a little more savory than sweet, so I would add more soy next time. Otherwise it was really good!


* 1 cup orange juice
* 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 1 inch cubes (I only used one very large chicken breast)
* 2 tablespoons all-purpose flour
* 1 cup bean sprouts (optional)
* 1 (6 ounce) package crispy chow mein noodles
*I also used about 2 cups of frozen veggies- I added them in with the chicken


1. In a small bowl combine the orange juice, orange zest, soy sauce, salt, garlic and brown sugar. Mix well.
2. 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.
3. 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 bean sprouts and cook for 1 minute; serve hot over chow mein noodles.

My Notes: I definitely had enough sauce, but if you are going to make it with 4 pieces of chicken, I would increase the amount, but I like things saucy!

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