Easy Healthy Orange Glazed Chicken Stir-Fry
I am a sucker for a good Orange Chicken, but hate all the salt and junk that's inthe fast-food version. Yes, there's a fair amount of steps that go into making it, but IMO, the results aredefinitely worth it!
Equipment
- 1 skillet
Ingredients
Chicken for Stir-Fry
- ¼ cup soy sauce
- ¼ cup sake
- 1 cup water
- 1 pound boneless skinless chicken breasts, cut into bite sized pieces
- 2 tablespoons toasted sesame oil
- 1 tablespoon cornstarch or arrowroot powder
- 1 tablespoon unbleached all-purpose flour
- ½ teaspoon grated orange zest from one orange
Stir-Fry Sauce
- ½ cup fresh squeezed orange juice
- ¼ cup Kismet Orange vinegar
- 2 Tbls soy sauce
- 1 Tbls hoisin sauce
- 1 tsp cornstarch or arrowroot powder
- 1 tsp red pepper flakes
- ½ tsp Lemongrass Powder Asian specialty market
- ½ tsp Galangal Root Powder Asian specialty market
Broccoli Stir-fry
- 1 teaspoon minced fresh ginger
- 2 cloves medium cloves garlic minced or pressed through garlic press (about 2 teaspoons)
- Avocado oil or preferred high heat oil
- 1 cup roasted unsalted cashews toasted in dry skillet over medium heat until golden brown, about 6 minutes
- 1 ½ pounds broccoli florets cut into bite-size pieces (about 1 1/2-inches tall and 1-inch wide), stems trimmed, peeled, and cut on bias into 1/4-inch-thick slices
Instructions
Make Marinade for Chicken
- Combine soy sauce, sake, and water in medium bowl; add chicken and stir to break up clumps. Cover with plastic wrap and refrigerate for at least 20 minutes or up to 1 hour.¼ cup soy sauce, ¼ cup sake, 1 cup water, 1 pound boneless
Make Dredging Mix
- While chicken is marinating, made dredging mix.
- Combine sesame oil, cornstarch, flour, and orange zest in medium bowl until smooth.2 tablespoons toasted sesame oil, 1 tablespoon cornstarch or arrowroot powder, 1 tablespoon unbleached all-purpose flour, ½ teaspoon grated orange zest from one orange
- Drain chicken in strainer; press out excess liquid. Toss chicken in cornstarch/flour mixture until evenly coated.
Make Orange Sauce
- For Orange Sauce, whisk orange juice, vinegar, soy, hoisin, cornstarch, and seasonings in small bowl; set aside.½ cup fresh squeezed orange juice, ¼ cup Kismet Orange vinegar, 2 Tbls soy sauce, 1 Tbls hoisin sauce, 1 tsp cornstarch or arrowroot powder, 1 tsp red pepper flakes, ½ tsp Lemongrass Powder, ½ tsp Galangal Root Powder
- Combine ginger, garlic, and 1 tablespoon oil in small bowl; set aside for stir frying broccoli.1 teaspoon minced fresh ginger, 2 cloves medium cloves garlic, Avocado oil or preferred high heat oil
- Heat 2 teaspoons oil in large, nonstick skillet over high heat until smoking; add half of chicken to skillet in flat, even layer.Avocado oil or preferred high heat oil
- Cook, without stirring, but gently separating pieces, until golden brown on first side, about 1 minute; turn chicken pieces and cook until lightly browned on second side, about 30 seconds.
- Transfer chicken to clean bowl. Repeat with additional 2 teaspoons oil and remaining chicken and empty skillet to cook broccoli.
Broccoli Stir-fry
- Add 1 tablespoon oil to now-empty skillet; heat until just smoking.1 ½ pounds broccoli
- Add broccoli and cook 30 seconds; add 1/4 cup water, cover pan, and lower heat to medium-low.
- Cook broccoli until crisp-tender, about 3 minutes. Drain off water.
- Add garlic/ginger mixture to skillet, increase heat to medium-high and cook, mashing mixture with spoon, until fragrant, sticky, and golden brown, 30 to 45 seconds,
- Return chicken to skillet and toss to combine.
- Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until sauce is thickened and evenly distributed, about 1 minute.
- And cashews and stir to combine. Transfer to serving platter, sprinkle with scallions, and serve.1 cup roasted unsalted cashews