Orange Beef/Chicken Stir Fry
List of Ingredients
Chinese, Chicken & Broccoli; Orange Beef
Makes 4 servings
1 bunch broccoli
1 sweet red pepper
2 large green onions
1/2 cup chicken stock
3 boneless, skinless chicken breasts
2 Tbsp soy sauce
1 Tbsp cornstarch
1 Tbsp oyster sauce
1 tsp sesame oil
3 Tbsp vegetable oil
1/4 tsp chili paste or hot sauce
3 cloves garlic, minced
1 Tbsp minced ginger
1/4 cup halved cashew nuts
Cut broccoli into florets; peel & cut stalks on diagonal into 1/4" thick
slices. Seed & cut red pepper into 1" squares. Halve green onions
lengthwise, then cut on diagonal into 2" pieces. Cut chicken into 2"
strips. Set each ingredient aside separately.
Whisk together: 1/4 cup of the chicken stock, soy sauce, cornstarch, oyster
sauce, sesame oil & chili paste; set aside. Heat a wok or
deep skillet over high heat until drop of water sprinkled on surface sizzles
into steam.
Pour in half of the oil & swirl wok to evenly coat side of pan; heat for 30
seconds.
Add half of the chicken breasts, stir-fry by lifting & tossing chicken for 3
to 4 minutes or until no longer pink inside.
Remove to plate. Repeat with remaining chicken, adding more oil if
necessary. Transfer chicken to plate.
Add remaining oil to wok. Stir-fry garlic & ginger for 10 seconds or until
fragrant. Add broccoli & red pepper; stir-fry for 1 minute. Add onions;
stir-fry for 30 seconds. Pour in remaining 1/4 cup stock. Cover & steam for
2 minutes or until broccoli is tender-crisp, stirring once. Return chicken
to wok.
Push contents of wok to side of pan. Pour soy mixture into center of wok;
cook, stirring, for 1 to 2 minutes or until thickened. Stir vegetables &
chicken into sauce until glazed & coated.
Sprinkle with cashew nuts. Remove to a serving platter or dish & serve
immediately.
Variation: ORANGE-BEEF STIR-FRY:
Substitute 3/4 lb thinly sliced sirloin (steak) for chicken; stir-fry for
2-3 minutes or until lightly browned but still pink inside. Use beef stock
instead of chicken stock. Omit oyster sauce; add 1/4 cup orange juice & 1
tablespoon orange rind. Substitute 1 tablespoon sesame seeds for cashew
nuts.
Tips: Cut the ingredients for any stir-fry to a uniform size to
ensure even cooking.
You can make this stir-fry truly a last-minute cooking by preparing the
ingredients in the morning & refrigerating them in separate covered bowls or
airtight containers.
Then, when ready to cook, set the bowls by the wok in the order of use.
Recipe
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