Wednesday, January 12

Orange Chicken Stir-fry

A lighter, healthier take on the famous Chinese dish




Not to sound cliche, but my boyfriend and I are trying to eat a little healthier in the new year. One of his greatest weaknesses is cheese, so I try and avoid it altogether by cooking Asian-inspired dishes. That way the lack of cheese isn't so obviously missed. I've made this spin-off on orange chicken from Bon Appetit a dozen times and it's always delicious. I serve it with brown rice instead of white to make it extra healthy.


More Stir-Fry Recipes:


 Orange Chicken Stir-fry:
  • In a bowl, whisk together 1/2 c. fresh orange juice, 2 tbsp. soy sauce, 1 tsp. honey, and 1 tsp. orange zest.
  • Meanwhile, heat 1 tbsp. canola oil in a large wok.*
  • Add 1/2 thinly sliced red onion and a generous pinch of red chili flakes and cook for 2-3 minutes.
  • Add 1 lb. thinly sliced boneless skinless chicken breast, season with salt and pepper, and cook for 5 minutes, or until chicken is almost cooked through.
  • Add 1 8 oz. package of trimmed  snap peas and cook another minute.
  • Then add juice mixture and cook for 2-3 minutes, until sauce thickens.
  • To serve, divide onto plates and serve with steamed brown rice.

Serves two - three
*A large skillet works too.