Wednesday, May 2, 2012

Orange chicken stir-fry

Chicken stir-fry.
I tend to shy away from making stir-fry. I can never seem to get the pan the right temperature so more often than not the veggies turn out mushy and the chicken over cooked. 

But today I had a big success - a low-sodium stir fry that looked amazing and tasted even better.

Broccoli, red pepper, cabbage, water chestnuts and chicken over a bed of quinoa.  

I started by marinating some sliced chicken breast in rice wine vinegar, orange juice and sesame oil. 

I chopped the vegetables and mixed together some minced pickled ginger, garlic and some green onions to toss in at the end.

The best thing about making your own stir-fry is that you get to add as much of your favorite ingredient as you want.

For me, this means I use a whole can of water chestnuts. I just can't get enough of them.

And, for once, I managed to get a nice sear on the chicken. I pulled out the chicken after it had browned on both sides and put it aside.

While the veggies were sizzling away in the pan I mixed together some Hoison sauce, chicken broth and corn starch. 

When the veggies were almost done I added back in the chicken and added the sauce mixture to the pan. After a few minutes I tossed in the garlic and ginger.

I am so proud of how this turned out that I am now contemplating getting a wok:-)

Happy Wednesday all!


Post a Comment