Orange Soy Chicken and Vegetable Stir Fry

Who’s craving vegetables? I am. I am craving vegetables, hard. As plate upon plate of cookies, treats, sweets, candies, and sugar-laced-foods have passed recently under my nose, I am suddenly unable to tolerate the idea of one more cookie, brownie, or otherwise. It’s time to correct the sweets binge with loads upon loads of savory, salted vegetables- mixed up quickly, as I’m still feeling the end-of-the-year laziness. If you’re ready for a quick yet satisfying dinner, served hot over rice, stir fry is the obvious choice. It comes together over high heat in minutes, brings full servings of vegetables to your dinner plate, and appeases that quirky need for salty umami flavors. You could make this yourself, Brian, once you master mis en place.

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Processed with VSCOcam with c1 preset

Processed with VSCOcam with c1 preset

Orange Soy Chicken and Vegetable Stir Fry

Serves 4

1 tbsp. olive oil or grapeseed oil (or other high-heat-compatible oil, not EVOO)

1 lb. boneless, skinless chicken breast, diced into 1 in. cubes (or 1 block tofu for a vegetarian option)

1 crown broccoli, chopped into florets

1 package snow peas (about 2-3 cups)

5 oz. package white button mushrooms, sliced

5-6 green onions, sliced

1/4 cup soy sauce

Juice of 1/2 an orange*

1 tbsp. sriracha sauce

1 tbsp. olive oil or grapeseed oil

2 tsp. brown sugar

1/2 tbsp. cornstarch

1/4 tsp. salt

1/4 tsp. fresh cracked black pepper

1/4 tsp. cayenne pepper

Brown rice, to serve

First, prepare the orange soy sauce. In a lidded jar or bowl, mix together (vigorously, by shaking or whisking) soy sauce, orange juice, sriracha, oil, brown sugar, cornstarch, and spices. Set aside sauce for later use.

Slice mushrooms, chop broccoli, slice green onions, and dice chicken before turning on the skillet. Heat a large skillet or wok over high/ medium-high heat and add 1 tbsp. oil. Add chicken to the skillet and saute, stirring regularly to brown all sides, approximately 5 minutes. Once chicken is cooked through, remove from the pan and set aside. Add sliced mushrooms to the skillet and season lightly with salt. Let brown for 2-3 minutes, then stir and continue cooking, for about 5 minutes total. Add snow peas and broccoli crowns and mix thoroughly. Stir regularly over high heat until vegetables are bright green and somewhat softened, about 3-5 minutes longer.

Return chicken to the skillet and pour orange soy sauce over the chicken and vegetable mixture. Stir and allow sauce to thicken by cooking over high heat for 2-3 minutes, until desired consistency. Plate chicken and vegetable stir fry over a small heap of brown rice, and sprinkle green onions over the dish. Serve hot, and enjoy a delectable and delightfully healthy dinner.

* Enjoy the other half of the orange as a cooking-dinner snack, sliced soccer game style

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