Sticky Orange Chicken Stir Fry
Donal's Notes
A great weeknight stir-fry option that allows you to pack in the vegetables. The sweet, sticky orange sauce that is used to finish this dish also works really well with pork and tofu.
For the sauce:
For the vegetables:
Chopping board x 2
Chopping knife
Small whisk
Julienne peeler
Vegetable peeler
Wok
Slotted spoon
Large spoon
Instructions
1
First make the chicken and marinade. Cut the chicken into bite sized pieces. On a fresh chopping board, finely slice the chilli.
2
Peel and finely chop the garlic and ginger.
3
Place the garlic, ginger, chilli, five spice and sesame oil in a bowl along with the chicken pieces and mix through until evenly coated. Set aside while you prepare the vegetables and ingredients for the sauce.
4
Whisk together the sauce ingredients in a small bowl: orange juice, honey, dark brown sugar, dark soy sauce, and rice wine. Set aside.
5
Prep the vegetables: Peel and finely slice the red onion and peel and julienne the carrots.
6
Slice the sugar snaps in half and trim and slice the tenderstem broccoli into smaller bite-size pieces.
7
Place a large wok over a high heat and add in the sunflower oil. When it reaches smoking point, add in the chicken and fry until it has a golden brown colour and is cooked through. Remove from the wok with a slotted spoon and rest on a plate.
8
Add the vegetables to the hot wok, adding a little extra oil if required and stir fry until they are just tender.
9
Add the chicken back to the pan and pour over the sauce. Bring to a steady simmer and allow to cook for 3-4 minutes until it has slightly thickened.
10
Serve the chicken with freshly cooked rice and a good sprinkle of peanuts.
