Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 small onion, sliced
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1/2 cup orange juice
- 2 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp cornstarch mixed with 2 tbsp water
- Salt and pepper to taste
- Cooked rice for serving
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a bowl, mix together the cornstarch and soy sauce. Add the chicken and toss to coat.
2. Heat the vegetable oil in a wok or large skillet over high heat. Add the chicken and stir-fry for 3-4 minutes or until browned and cooked through. Remove from the wok and set aside.
3. In the same wok, add the bell peppers, onion, garlic, and ginger. Stir-fry for 2-3 minutes or until the vegetables are tender.
4. In a small bowl, whisk together the orange juice, honey, rice vinegar, and cornstarch mixture. Pour into the wok and stir until the sauce thickens.
5. Add the chicken back into the wok and stir to coat with the sauce. Season with salt and pepper to taste.
6. Serve the orange chicken stir-fry over cooked rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 7g
- Carbohydrates: 34g
- Protein: 29g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Bell peppers can be substituted with any other vegetable of your choice.
- Honey can be substituted with maple syrup or agave nectar.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add sliced carrots or broccoli to the stir-fry for extra veggies.
- Add a pinch of red pepper flakes for some heat.
- Use pineapple juice instead of orange juice for a tropical twist.
Tips and tricks:
- Cut the chicken into bite-sized pieces for even cooking.
- Make sure the wok or skillet is hot before adding the chicken to prevent sticking.
- Don't overcook the vegetables to keep them crisp and colorful.
- Use a whisk to combine the sauce ingredients for a smooth texture.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the orange chicken stir-fry in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the orange chicken stir-fry in a large bowl or platter for a family-style meal.
- Garnish with sliced green onions or sesame seeds for extra flavor and texture.
Pairings:
- Serve with steamed or fried rice for a complete meal.
- Pair with a side of stir-fried vegetables or a simple green salad.
Suggested side dishes:
- Steamed or fried rice
- Stir-fried vegetables
- Simple green salad
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the chicken is sticking to the wok, add a bit more oil or use a non-stick pan.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
- Wash your hands and all surfaces thoroughly before and after handling raw chicken.
Food history:
- Orange chicken stir-fry is a popular dish in Chinese-American cuisine, typically made with battered and fried chicken pieces coated in a sweet and tangy orange sauce.
Flavor profiles:
- Sweet, tangy, savory, and slightly spicy.
Serving suggestions:
- Serve the orange chicken stir-fry hot and fresh for the best flavor and texture.
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