Orange Chicken and Vegetable Stir Fry
| Prep Time: 15 min | Serves: 4 |
| Cooking Time: 20 min | Yield: 1 About 4 cups |
Veggie-heavy chicken stir fry with an orange based sauce
Ingredients
- 1 cup Onions
- 1 cups Beans, Cut Green
- 85 g Asparagus Spears - Frozen
- 1/2 cup Mushrooms (Pieces & Stems)
- 1/2 cup Water Chestnuts
- 3 oz Carrot (raw)
- 6 tbsp Orange Juice
- 2 tsp Lea & Perrins Worcestershire Sauce - 15 Fl. Oz.
- 1 tsp Soy Sauce
- 1 tbsp White Vinegar
- 1 tbsp Teriyaki Sauce & Marinade
- 1 tbsp Stir-Fry Sauce
- 1/4 tsp Red Pepper, Crushed
- 1 tbsp Cornstarch
- 2 tbsp Sweet And Sour Sauce
- 1 oz Fresh Ginger Root
- 1 1/2 cloves Fresh Garlic
- 1 tsp Olive Oil
- 1 tbsp Onions, Green
- 1 tsp Sesame Seeds
- 8 oz Chicken Breast (boneless/skinless)
Directions
Cut up the chicken into thin equal width strips and marinate in the sauce ingredients.
While that marinates, get the veggies prepped.
In a wok, heat up a teaspoon of oil and toss in chicken. Cook until JUST done. Remove chicken.
Throw in veggies and garlic and ginger and stir fry until cooked to your desired crispness. Throw in the chicken and any leftover sauce, as well as the cornstarch mixed with a tablespoon of water and the sesame seeds.
Cook until the sauce has thickened, put into serving dish, and top with green onions.