Orange-Ginger Chicken Stir-Fry

Tuesday, February 26, 2013

Let's talk about my sentiments for Asian influenced food, shall we?

I. Love. It. 




What's not to love?  Fried Rice.  Delectable.  Mongolian beef.  Delightful.  Teppanyaki.  Delicious.  Spring Rolls.  Devious.  Those out of this galaxy edamame truffle dumplings served at Buddakan in NYC.  Decadent.

Okay, I am out of descriptive adjectives that begin with "D" (and I have know clue why I whose "D").  But you catch my drift.  Asian inspired dishes are the bomb (do people still say that, or did I totally just lose cool points?).   The exotic names, the flavor explosion, the tasty fortune cookie at the end that is only right if you want it to be (or is that just me?) all keep me coming back for more.  And the chopsticks.  How freaking fun are chopsticks?  A constant challenge of me against the food.



So, I ask you, what's not to love about the majority of Asian food you can find in today's restaurants?   Oh yeah, the 5,954 calories and 368 fat grams packed into one dish.

Seriously?  That would take me 5 hours and 39 minutes on the treadmill (I Googled it).  Ain't nobody got time for that.  And, as a general rule, I prefer not to run unless an ax-murderer or Bigfoot is chasing me.

I decided to take one for the team and lighten things up a bit.  This stir-fry is chock-ful of crunchy eggies and lean chicken.  It is seasoned with a happy balance of orange and ginger.  It is sauteed rather than fried - zero flour or cornstarch involved here.  And it is served over the Dr. Oz approved brown rice.

Yes, it has sodium and a bit of sugar from the OJ and the marmalade, and, well, there is the brown sugar.  But it is certainly a far cry from the 5,954 calories you would consume if you stopped into your local Hibachi restaurant  or picked up takeout from your neighborhood Lucky Panda.  And, it is man approved.  Scott loved it.  You can thank me later.

Orange-Ginger Chicken Stir-Fry:
Yield: Serve 6-8
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes


Ingredients:

2.5 lbs chicken breast (or boneless skinless chicken thighs if you want some actual flavor)
4 cups of broccoli crowns
2 red bell peppers sliced
1/2 lb snow peas
1 cup of julienned carrots
1 tsp garlic powder
2 tbsp fresh grated ginger 
1/4-1/2 tsp red pepper flakes (depending on your spice preference)
1/2 cup soy sauce
1 tbsp rice wine vinegar
3/4 cup orange juice
4 tbsp. orange marmalade
3 tsp. brown sugar
3 tbsp sesame oil

Directions:
Cut chicken into uniform 1 inch pieces and place in bowl or plastic ziploc bag.  Mix garlic powder, ginger, red pepper flakes, soy sauce, rice wine vinegar, orange juice, orange marmalade, brown sugar, and 1 tbsp of sesame oil in a saucepan.  Pour 1/2 of the mixture over the chicken and let sit for 20 minutes (up to 40 if you have the time).  Heat remaining sauce over medium heat, bring to a simmer stirring occasionally.  Once sauce has reached simmer, reduce to low heat.   Heat wok or large skillet over medium high heat.  You'll want to cook chicken in batches as you don't want to crowd the pan and end up with steamed rather than browned chicken (it took me 2 batches with a large bottom skillet).  Add 1 tbsp of sesame oil to skillet or wok.  Add chicken and don't disturb for four minutes.  Stir chicken for another 2 minutes, or until largest piece is no longer pink.  Remove and keep warm.  Add remaining sesame oil and vegetables to wok or skillet and cook for 4 minutes stirring regularly.  Add chicken back to pan and pour sauce in.  Allow chicken to reheat for 2 minutes or so, stirring often.  Serve over brown rice. 

2 comments:

  1. Nice post!. The recipe given here is looks delicious and easy to prepare. This is the exact Recipes For Stir Fry I'm looking for, I'm sure my family will love this recipe. I will prepare this one for our dinner tonight. Thank you very much.

    ReplyDelete
    Replies
    1. I hope you and your family enjoy it Kathryn!

      Delete

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