Wednesday, April 29, 2015

Orange Chicken Stir Fry Oamc

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins


  • Servings: 8
  • 1/3 cup cornstarch
  • 2 cups orange juice
  • 1/2 cup soy sauce
  • 1/2 cup rice vinegar
  • 1/4 cup honey
  • 4 garlic cloves, minced
  • salt
  • 1 tablespoon vegetable oil
  • 3 lbs boneless skinless chicken breasts, cubed
  • 1 head broccoli, cut into florets, peel and thinly slice the stalks
  • 1 lb carrot, about 5, peeled and thinly sliced
  • cooked rice


  • 1 put the cornstarch in a medium bowl and slowly whisk in the orange juice. add the soy sauce, vinegar, honey and garlic cloves. whisk again and set aside.
  • 2 in a 5 qt dutch oven or pot heat the oil over medium-high heat. cook the chicken in batches on one side until lightly browned. set aside. it will be cooked more later.
  • 3 add the broccoli, carrots and 1/2 cup of water to the pot. cook, partially covered until the water has evaporated and the broccoli is bright green.
  • 4 add the chicken and cornstarch to the pot and bring to a boil. cook until chicken is done and the sauce is thickened.
  • 5 cool to room temp and put into 2 or more freezer containers. i use freezer bags.
  • 6 to use: thaw and place into a saucepan. add 1/2 cup of water for each serving. cover and heat over medium high heat until heated through.

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