Orange Chicken Stir Fry

Yes, I admit. My presentation leaves much to be desired. I've never been one for making my food look "pretty". I don't care about looking at it: just eating it. Hah.

I got my idea for this from AllRecipes.com. I'd used this recipe for orange chicken before (the fried kind - but I tweaked the sauce recipe some by using more of the main flavor ingredients because I like a more concentrated flavor). The sauce was pretty tasty and I had a lot left over, which I froze. I decided to thaw it and use it as a stir fry sauce, because I really can't stand to eat just meat with no veggies.


Orange Sauce:

1 1/2 cups water
4 tbs orange juice
1/2 cup lemon juice
2/3 cup rice vinegar
5 tbs soy sauce
2 tbs orange zest
1 cup brown sugar
1 tsp fresh minced ginger
1 tsp minced garlic
4 tbs chopped green onion
1/2 tsp crushed red pepper
3 tbs corn starch
2 tbs water

Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into

a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar,

ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Mix 2 tbs of

water and cornstarch. Mix into sauce and return to boil. Simmer until sauce

thickens.

Stir Fry Ingredients:

8-12 oz chicken
2/3 stalk of celery, sliced thinly on the bias
2 carrots, sliced thinly on the bias
1/2 medium onion, sliced thinly
3 cloves garlic, minced
1 tbs fresh ginger, minced
1 cup chopped mushrooms
1 cup sugar snap peas
1/2 cup diced green bell pepper
3 green onions, sliced on the bias
Oil for cooking (peanut or olive are best)

Heat skillet on medium high with 2 tbs oil. Toss in bell pepper, celery and

carrots. Stir constantly for 2 minutes. Add chicken, garlic and ginger, then stir

for another 2 minutes. Add mushrooms, stir for 2 minutes. Toss in onion and sugar

snap peas, stir until chicken is cooked. Add green onion, toss. Pour orange sauce

over stir fry mixture. Serve over steamed rice.