Tuesday, January 31, 2012

Orange Chicken and Vegetable Stir Fry

 I made this to go along with the egg drop soup!  It was delicious.  I have a recipe for Orange chicken, but it is fried.  This recipe is much healthier, except for the sodium content.  Another delicious recipe from Jamie.  I changed a few things like decreased the amount of chicken carrots and celery.  I omitted the bell peppers because I didn't have any.  I think that would add color and a great flavor.  Next time I'll be sure to add those!  Amy said it was the best chicken she had ever had.  I even forgot the salt and pepper and it was great!

2 chicken breasts
1/2 C flour
1/4 t salt
2 T olive oil
4 large carrots
1 onion
1 bell pepper (red, green or orange)
4 stalks celery
salt and pepper to taste 

3/4 C fresh orange juice
1/4 C soy sauce
1/2 t ginger
2 t rice vinegar
1/2 C brown sugar
1/2 t sesame oil
pinch red pepper flakes
2 T corn starch
1 C chicken broth

1. Cut chicken breasts up into 2 inch cubes. Combine the flour and the 1/4 t salt in a small bowl. Dredge the chicken in the flour mixture until all of the pieces are covered.
2. Heat up a large skillet. When it's nice and hot add 1 T oil and toss your floured chicken into it. 
3. Cook your chicken until it is golden all over. (About 10 minutes)
4. While your chicken is cooking up, chop up your veggies. Make sure they are about the same size.
5. When your chicken is pretty and golden, take it out of the pan and place it on a plate.
6. Add another T of oil into the hot skillet. Add your veggies and cook over medium high heat until crisp tender...about another 10 minutes.
7. While your veggies cook add all sauce ingredients to a medium sized sauce pan. Whisk them together until they are all combined nicely. Bring to a boil. Once it boils it should thicken up nicely for you.
8. When your veggies are crisp tender add your thickened sauce and chicken into the pan. Stir it all around and there you have it. Serve over a bed of rice.

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