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Orange Chicken Stir-Fry

User Rating 4 Star Rating (3 Reviews)

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Thai Orange Chicken Stir-Fry

Thai-style Orange Chicken Stir-Fry

D.Schmidt
This Orange Chicken Stir Fry recipe is beautiful, healthy, and delicious, and it's also easy to make. Simply combine the stir-fry sauce ingredients together, cut up your chicken and vegetables, then quickly fry everything up for the freshest possible taste. (A note about Ingredients: Instead of traditional Thai dark sweet soy sauce, I've used naturally healthy molasses as a substitution, which I think works wonders with this recipe.) ENJOY!

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients:

  • SERVES 4
  • 3 boneless chicken breasts OR 6 boneless thighs, chopped into bite-size pieces
  • 1/2 cup purple onion, roughly chopped
  • 3 cloves garlic, minced
  • 1 thumb-size piece galangal OR ginger, sliced thinly into strips
  • 1 red bell pepper, chopped
  • 1 orange or yellow bell pepper, chopped
  • 1 cup asparagus tips OR snow peas
  • Optional: 1 cup other prepared vegetables such as celery, carrots, or broccoli
  • 1 orange, cut into 1/2-inch slices with rind and seeds removed, OR 1 can mandarin oranges, drained
  • 1/2 to 3/4 cup dry roasted cashews
  • Garnishes: handful of fresh coriander or basil, plus orange slices
  • 2 Tbsp. oil for stir-frying
  • STIR-FRY SAUCE:
  • 3 Tbsp. natural molasses
  • 3 Tbsp. soy sauce
  • 1 tsp. dark soy sauce
  • juice of 1 large orange (a little more than 1/2 cup)
  • 1/2 tsp. 5-spice powder (available at Asian/Chinese food stores)
  • 1/2 to 1 tsp. caynne pepper (1/2 tsp. for mild, or up to 1 tsp. for spicy)
  • 2 Tbsp. fish sauce (available in Asian/Chinese food stores)
  • Optional (for extra orange flavor): 1 tsp. natural orange extract (available in the baking aisle)
  • 2 tsp. cornstarch

Preparation:

  1. Place all Stir-Fry Sauce ingredients together in a bowl. Whisk with a fork until the molasses is well distributed and the cornstarch has dissolved.
  2. Place prepared chicken in a bowl. Pour 1/4 of the stir-fry sauce over and mix in. Set chicken aside to marinate while you chop the vegetables and prepare the other ingredients.
  3. Place a wok or large frying pan over medium-high heat. Add the onion, garlic, and galangal or ginger. Stir-fry briefly to release the fragrance (30 seconds).
  4. Add the marinated chicken. Stir-fry until chicken pieces are opaque in the center (2-3 minutes). Add 1 tbsp. water if your wok/pan becomes dry.
  5. Add the asparagus or snow peas, plus any other firm vegetables you're cooking (such as carrots or celery). Also add 2-3 Tbsp. of the stir-fry sauce. Stir-fry 1-2 minutes.
  6. Add the rest of the vegetables plus the remaining stir-fry sauce. Stir-fry another 1-2 minutes, or until vegetables have softened slightly, but are still firm and colorful.
  7. Turn heat down to low. Add the oranges and the cashews, stirring gently to combine.
  8. Dish up onto serving plates, topping each portion with a sprinkling of fresh coriander or basil, plus an orange slice. Serve with rice and ENJOY!
User Reviews

Reviews for this section have been closed.

 2 out of 5
THAI ORANGE CHICKEN, Member ROSEKOTTAKIS

The cooking times were way too long! Please specify how thick to cut the orange because mine turned to mush & looked awful. Also, the gram weight of chicken would be helpful rather than ""pieces "" of chicken. I cut my chicken thick & shortened the cooking time & the dish was still way overcooked. I am not getting the bright dish pictured on your page. I will adjust the cooking times & certainly cut thick slices of orange. I also incorporated the outer layer of orange in the dish & zest. Why not? I used molasses but have sweet dark soy sauce. Should I continue with the molasses & not open the sweet soy? Don't know which way to turn. Did anyone use the sweet soy? Comments.

3 out of 7 people found this helpful.

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