Chicken Stir Fry
Cook Time
15
mins
Calories
271
Serving Size
4
Carbs
16
Fat
6
Protein
38
description
It's Stir Fry-Day... that's actually better... (anyone?)
ingredients
1/4 cup fresh orange juice
1/4 c. soy sauce
1/2 clove garlic, minced
1/2 Tbsp. honey
1 Tbsp. minced green onion
1/2 Tbsp. minced fresh ginger
1/2 tsp. sesame oil
1/4 tsp. crushed red pepper
1/2 Tbsp. vegetable oil
3/8 c. chicken broth
1/2 Tbsp. cornstarch
boneless, skinless chicken, thinkly sliced
Whatever Veggies you like:
Carrots
Peas
Mushrooms
Peppers
Broccoli
directions
In medium bowl, combine orange juice, soy sauce, garlic, honey, green onion, ginger, sesame oil, and red pepper flakes.
Place chicken in a resealable back.
Pour 1/4 c. orange juice mixture over chicken, reserving remaining orange juice mixture.
Seal bag, and refrigerate for at least 30 minutes.
Drain and discard marinade from chicken.
In a large skillet or wok, heat vegetable oil over medium-high heat.
Add chicken, and cook, stirring frequently, for 5 to 6 minutes, or until the chicken is no longer pink.
Remove chicken from skillet.
Add veggies to skillet; cook, stirring frequently, for 6 to 8 minutes, or until vegetables are tender.
Return chicken to skillet.
Add chicken broth to reserved orange juice mixture.
Add cornstarch, whisking until smooth.
Add mixture to skillet, and cook, stirring frequently, for 4 to 5 minutes, or until sauce thickens.
Serve immediately over rice.
full recipe and more at http://www.bestfoodrecipesonline.com/2014/01/22/chicken-teriyaki-stir-fry/