Orange Chicken Stir-Fry Source: Cooking with Paula Deen Magazine Course: Main Cuisine: Asian Food Group: Poultry Serves: 4 |
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Ingredients
| 5 tablespoon(s) olive oil, divided |
| 1 medium red pepper, seeded and chopped |
| 1 small red onion, chopped |
| 1 cup(s) carrots, chopped |
| 1/2 pound(s) fresh green beans, trimmed and cut into 1 inch pieces |
| 1 pound(s) boneless, skinless, chicken thighs, cut into 1/2 inch thick strips |
| 1/4 cup(s) cornstarch |
| 1/2 cup(s) chicken broth |
| 1/2 cup(s) orange marmalade |
| 2 tablespoon(s) worcestershire sauce |
| 2 teaspoon(s) ground ginger |
| 1/2 teaspoon(s) salt |
| hot rice |
Instructions
In large nonstick saute pan, heat 1 tablespoon oil over medium heat. Add bell peppers, onions and carrots, cook for 5 minutes. Reduce heat to mediium and add green beans. Cover and cook, stirring occasionally, until tender, about 10 minutes. Remove from pan. In a large bowl toss chicken with cornstarch. Increase heat to high, add remaining 4 tablespoon olive oil. Add chicken and cook until browned, about 8 minutes. Mix broth, marmalade, worcestershire sauce, ginger and salt in a bowl. Return vegetables to saute pan, stir in mixture. Cook until slightly thicken, about 1 minute. Serve over rice. |
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