Orange Chicken and Broccoli Stir Fry

Orange Chicken and Broccoli Stir Fry

  • Servings: 3
  • Difficulty: easy
  • Print

Orange Chicken and Broccoli Stir Fry
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Jill saw an episode of Pioneer Woman where Ree talked about how she and her daughters like Orange Chicken from Panda Express. She also posted a recipe where she tried to replicate it. I do like a stir fry but lean towards Thai over Chinese. So I bumped up the spice level and also the Soy and Rice Wine Vinegar.

I really need to lose some weight so decided I wouldn’t fry the chicken. Also I wanted to add some broccoli and the crunch of water chestnuts. Although I forgot the water chestnuts as luck would have it but will keep them on the ingredients.

The flavors turned out great. Spice and heat masked underneath a sweet “orangey” sauce. I wish I would have been more patient in the reduction of the sauce to let it thicken up a bit. No impact on the flavor but just the texture and consistency. Hope you enjoy a healthier and “spicer” version of Panda Express.
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Ingredients
2 Chicken breasts or thighs cut into bite sized pieces
1 Head of broccoli
1 jalapeno (seeded and diced)
Handful of shredded carrots
Water Chestnuts (optional)
Brown Rice (optional)
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Orange-Soy Sauce:
¾ cup of fresh Orange Juice
2 tbs of GF Soy Sauce
2 tbs of Rice Wine Vinegar
2 dashes of Sesame oil (little goes a long way)
2 tbs of Chili Oil
1 tbs of Honey
2 cloves of garlic (pressed or zested)
2 tsp of fresh grated Ginger
2 tsp of Red Chili Flakes
1 tbs of Sriracha
Pinch of Salt

1 tsp of Cornstarch
¼ cup of water

Garnish:
Green onions
Orange zest
Rice

Directions:

1. Cut your chicken into bite sized pieces. Put them in a bowl and shake some soy sauce on the raw chicken and some vinegar. Just a light coating. In a Wok or large pot on medium heat add your chili oil and your sesame oil. Cook your chicken until browned and then remove from the pot and set aside.
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2. Start your sauce by adding all the ingredients (except the cornstarch and water) into the same pan and whisk until it starts to thicken (7-10mins). Then to thicken it even more, mix the ¼ of water and cornstarch together and then pour it directly into the mixture and continue to stir.

3.Chop up all your veggies and divide into 2 bowls. One with orange zest and garlic and then the other with your sturdy veggies (broccoli, carrots, jalapenos) est of them.

I then added my sturdy veggies and mixed them for about 3 mins and then added the garlic and orange zest. One note is if you like more crunch or raw broccoli you can cut it larger and soften it in less time. Mix until the sauce until everything is coated evenly. IMG_9063

4. Serve over rice and garnish with a little orange zest, green onions and Sriracha.
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