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Wednesday, September 24, 2014

Spicy Orange Chicken

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Ingredients

  • 1.5 lb - Boneless chicken (cut into bite size pieces
  • 1/2 Cup - Orange Marmalade
  • 3 - Garlic Cloves (chopped)
  • 2 TBS - Low Sodium Soy Sauce
  • 1 tsp - Sesame oil
  • 2 tsp - Corn Starch
  • 4 tsp - Water
  • 1 TBS - Rice Wine Vinegar
  • 2 TBS - Sriracha Sauce
  • 1/2 Cup - Bell Pepper (sliced into strips)
  • 1/2 Cup - Onion (sliced into strips)
  • 1/2 Cup - Celery (sliced into strips)
  • 1/2 Cup - Baby Corn
  • 1/2 Cup - Water Chestnuts
  • Salt and Pepper
  • 2 TBS - Cooking Oil
Directions
  • In a large skillet or wok over high heat, add oil, chicken, salt, pepper, sesame oil and garlic and stir fry for 2 minutes.
  • Add celery, peppers, onions, baby corn, water chestnuts, soy sauce and stir fry for 1 minute.
  • Add orange marmalade, sriracha and rice wine vinegar, mix well and let simmer for 2 minutes.
  • Mix water and corn starch and pour into mixture, cook for 30 seconds or until the sauce has thickened.
  • Sprinkle with toasted sesame seeds and serve over steamed rice.
Enjoy!

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