Tuesday, May 17, 2011

Orange Glazed Chicken Stir Fry

Last night I made a variation of a stir fry I love. It has carrots, sugar snap peas, and chicken. This time I added a delicious orange sauce with it. I like how it comes together so quickly and tastes soooo good!

Orange Glazed Chicken Stir Fry

2 boneless skinless chicken breasts chopped into 1 inch pieces
1/2 bag frozen sugar snap peas
2 carrots cut into coins
1/2 onion diced
2 tsp ginger minced
2 tsp garlic
2 TBSP soy sauce
1/2 cup chicken stock
2/3 c orange marmalade
4 TBSP corn starch

In a separate bowl mix cornstarch with the chicken and stir until chicken in coated. In a frying pan add the EVOO and the carrots and onions. Cook until the carrots become soft but aren't all the way cooked through and the onions are translucent. Remove from pan. Add the remaining 2 TBSP of olive oil and add the chicken flipping over every few minutes til no longer pink. Add the ginger, chicken stock, soy sauce, and the veggies back to the pan. Let the sauce come to a boil and add snap peas. In a small bowl mix two more TBSP of corn starch with 1/4 cup water and pour into sauce. Let bubble. This will thicken the sauce. Serve over rice.

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