Saturday, December 6, 2014


1 1/2 Tbsp cooking oil (I used extra virgin olive oil)
1 small onion, finely diced
1 lb to 1 1/4 lb chicken thighs, trimmed and cut into 1" pieces (optional)
Broccoli florets from 1-2 heads of broccoli
1-2 cups of chopped asparagus, bell pepper, or other vegetable - cut into 1" pieces
1 large carrot, sliced into matchsticks

1/4 cup cold water
1/2 Tbsp corn starch
1/2 Tbsp grated orange zest (zest from 1/2 orange)
1/2 cup freshly squeezed orange juice (from the same orange)
4 Tbsp soy sauce
2 tsp sesame oil
1 Tbsp fresh ginger, grated
3 garlic cloves, finely minced
2 Tbsp honey

1/2 cup nuts (such as slivered almonds, toasted sesame seeds, or cashews)
6 cups of hot cooked rice

In a bowl, whisk together the 1/4 cup cold water and 1/2 Tbsp starch, then whisk the rest of the marinade ingredients.  If using chicken in the recipe, add 1/4 of the marinade to the prepared meat.  Stir and let it marinate while preparing the rest of your veggies.  Heat a large wok or heavy-bottomed saute pan over high heat.  Add 1/2 cup water.  As soon as it boils, add broccoli, carrot and other veggies.  Cover and let it steam cook for 2 minutes over high heat until veggies are crisp tender and brightly colored.  Remove veggies to a bowl then rinse and dry your pan.  Again, heat the pan over high heat and stir in 1 1/2 tbsp oil.  Add diced onion and saute 1 minute, stirring constantly.  Add the marinated chicken to the hot skillet in a single layer.  Let the chicken sit untouched for 2 minutes until browned, then stir to brown the other side.  Once chicken is almost cooked, add the reserved marinade and simmer 3 minutes or until sauce thickens.  Stir in the vegetables and continue to cook another minute.  Chicken should be fully cooked.  Sprinkle with nuts or seeds of your choice and serve over hot rice.

Recipe from

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