Ingredients:

For the sauce:
•    1/2 cup orange juice
•    1 tbsp grated orange zest
•    2 big garlic cloves
•    1 tbsp oyster sauce
•    2 tbsps rice vinegar
•    2 tbsps soy sauce
•    1 tsp minced ginger
•    A dash of honey, sugar or agave
For the stir-fry:
•    1 lb chicken tender cut into strips
•    3 tbsp cornstarch
•    4 cups chopped mushrooms, celery, carrots, snap peas and broccoli – must be fresh.
•    1/2 cup chopped onion
•    1 tbsp olive oil
•    salt and pepper to taste


Directions:

1.    Put all sauce ingredients in a blender. Blend and taste if you’d like to add sweetness to it.
2.    Pour sauce into pan and heat for 5 mins, then put in a separate bowl.
3.    Wash the pan.
4.    Spice the chicken with salt & pepper.
5.    Add the cornstarch and rub the chicken with it.
6.    Boil the broccoli for about 5 mins, watch that it doesn’t get too soft, it stay firm.
7.    Place a paper towel on a plate and lay the chopped vegetables on it.
8.    Dry the pan.
9.    Cook the onion on olive oil and chicken for about 4 mins – make sure the chicken is cooked!
10.    Throw in the rest of the vegetables and stir-fry for 2 mins.
11.    Add drops of sauce between each stir.
12.    Repeat, adding a few tablespoons every 15 secs, for the sauce to cook down.
13.    Place the stir-fry over hot rice.
14.    Serve.

 

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