Wednesday, July 23, 2014

Sesame Orange Chicken Stir Fry

Ahh, isn't that pretty? It still amazes me that kids don't like vegetables, they are really the prettiest food around town don't you think? Well, this is a dish that even your picky-nonvegetable-eating kids will love! This sticky, slightly spicy, sweet, orange sauce is better than anything you can get at a Chinese restaurant. The best part about it for mom, is it is not only healthy but easy to make. I served this stir fry over brown rice last night and it was a huge hit!! I was able to use the zucchini and peas from my garden and it tasted so fresh and yummy I am excited to share this recipe with you. The best part about this sauce is it comes together in just a few seconds. It's nothing fancy, just dump a few ingredients together and you have one of the best sticky orange sauces you can find. Homemade is much better than store bought and it only takes a few minutes. Hope you love this recipe like we did!





Sesame Orange Chicken Stir Fry

Sauce
18 oz. jar orange marmalade
1/3 cup soy sauce
1/3 cup rice vinegar
Juice and zest of 1 orange
2 garlic cloves, minced
2 tsp. sesame seeds
1/3 cup chili sauce (found by the ketchup)--or just use ketchup
1-2 tsp. Sriracha sauce (or more if you like more spice)
3 tsp. cornstarch

Whisk all of the sauce ingredients together in a seperate bowl. Then prepare the chicken and vegetables.

3 cups cooked white or brown rice
4 boneless skinless chicken breasts, cut into 1 inch chunks
Vegetables of your choice--I used the following:
2 cups baby peas
1/2 yellow bell pepper, diced
1 red bell pepper, diced
1 medium zucchini, sliced into 1 inch pieces

In a wok or saute pan, add a few tablespoons of olive oil. When the oil is hot, add the cut up vegetables and saute just until tender, keeping them slightly crisp. When tender, remove the vegetables and set aside. Add a little more oil to the pan and then add the chicken pieces (if you want your chicken to have a little breading, just dredge in some flour, salt & pepper and then add to the pan). Let the chicken cook on one side until lightly golden brown. Once one side is golden brown, you can stir the chicken around to cook all sides and let cook on medium heat until the chicken is nearly cooked through. Then, pour the sauce over the chicken and let simmer until the sauce begins to thicken. Once the sauce is thick, turn off the heat, add the vegetables and serve all over cooked rice.


5 comments:

Jaclyn said...

In the picture the chicken is seperate from the chicken but the recipe says stir them all together. Just wondering which is bedt.

Shandra said...

I am guessing you meant the vegetables and chicken are separate? I do keep them separate only because not all of my kids love all of those vegetables. It's a little easier for them to pick and choose which ones they want if the veggies are separate. As far as taste goes, it's great either way ;) Thanks for the question and comment ;)

Anonymous said...

18 oz of sauce seems like a lot when reading this recipe. Is it really saucy?

Shandra said...

It does seem like a lot, but this recipe makes quite a bit. You can always half the recipe if you're not feeding 6-8 people. We do like a lot of sauce though, so you can cut back a little if you'd like. Thanks for your question and comment ;)

Shandra

Unknown said...

diabetic. Is everything covered with sweet

KSL News Story--Coupons vs. Deal Shopping

Video Courtesy of KSL.com

Studio 5

Deals to Meals KSL TV News Story

Three Easy Steps to Food Storage