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Szechuan Orange Chicken Recipe

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This recipe for Szechuan Orange Chicken is from Debbie Malone's Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound boneless chicken breast, sliced into thin strips
2 tsp orange zest
2 T + 2 tsp cornstarch
2 T soy-sauce, divided
½ C orange juice
⅓ C chicken broth
2 tsp honey
1 tsp sesame oil
¼ tsp red pepper flakes
2 tsp canola oil
1 T finely minced fresh ginger
2 garlic cloves, minced
½ bunch broccoli, cut into florets
2 to 3 carrots, thinly sliced
2 C brown rice
Directions:
Directions:
While your rice is cooking, combine chicken, orange zest, 1 tablespoon cornstarch and 1 tablespoon soy-sauce in a large bowl. Toss to coat.
In a small bowl, combine orange juice, chicken broth, honey, sesame oil, pepper flakes, the remaining 2 teaspoons cornstarch, and remaining soy sauce. Set aside.
Heat 1 tablespoon canola oil over medium-high heat in a large skillet. Add chicken Mixture and stir fry until lightly browned on all sides, about 5 minutes. Transfer chicken to a plate and tent with foil to keep warm.
Return skillet to heat and add remaining 1 teaspoon canola oil. Add ginger and garlic, and fry until fragrant, about 15 seconds. Add broccoli and carrots and cook until broccoli is bright green, about 2 minutes longer. Pour in your reserved orange juice mixture and bring to a boil. Cook until thickened - about 1 minute. Add chicken and cook until heated through.
Serve with brown rice.
Number Of Servings:
Number Of Servings:
4

 

 

 

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