Orange Tamari Chicken Stir Fry Recipe
Summary
Main IngredientChicken
Ingredients
| 3/4 pound boned skinless chicken breast halves | ||
| 1 cup unsweetened orange juice | ||
| Cornstarch | 1 Tablespoon | |
| Dry sherry | 1 Tablespoon | |
| Tamari soy sauce | 1 Tablespoon | |
| Ground ginger | 1/2 Teaspoon | |
| Nonstick spray coating | ||
| Broccoli flowerets | 4 Cup (16 tbs) | |
| Onion | 1/2 Cup (16 tbs), sliced | |
| Cooking oil | 1 Tablespoon | |
| 1 1 1/3 cups hot cooked brown rice | ||
| 1/2 of an orange, sliced | ||
Directions
Rinse chicken; pat dry.
Cut the chicken into 1-inch pieces.
Set aside.
For sauce, stir together orange juice, cornstarch, sherry, tamari sauce, and ground ginger.
Set aside.
Spray a cold wok or large skillet with non-stick coating.
Preheat wok or skillet over medium heat.
Add broccoli and onion; sir-fry for 2 to 3 minutes or till crisp-tender.
Remove vegetables.
Add oil to wok or skillet.
Then, add chicken; stir-fry for 2 to 4 minutes or till tender and no longer pink.
Push chicken from center of wok or skillet.
Stir sauce; add to the center of the wok or skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Return vegetables to wok or skillet; stir all ingredients together to coat with sauce.
Cut the chicken into 1-inch pieces.
Set aside.
For sauce, stir together orange juice, cornstarch, sherry, tamari sauce, and ground ginger.
Set aside.
Spray a cold wok or large skillet with non-stick coating.
Preheat wok or skillet over medium heat.
Add broccoli and onion; sir-fry for 2 to 3 minutes or till crisp-tender.
Remove vegetables.
Add oil to wok or skillet.
Then, add chicken; stir-fry for 2 to 4 minutes or till tender and no longer pink.
Push chicken from center of wok or skillet.
Stir sauce; add to the center of the wok or skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Return vegetables to wok or skillet; stir all ingredients together to coat with sauce.
Chef
