Orange Chicken Stir Fry
Recipe adapted from and with thanks to Jenn's Food Journey
  • 1 1/2 lbs boneless skinless chicken breasts
  • 3 red peppers thinly sliced
  • 1 green pepper thinly sliced
  • 2 tablespoons orange juice
  • 1 tablespoon lemon juice
  • 1/3 cup water plus 1 tablespoon; divided
  • 2 tablespoons rice vinegar (I used white balsamic, because I had it on hand)
  • 1 tablespoon soy sauce
  • 1 large garlic clove minced
  • 3 tablespoons light brown sugar
  • 1/4 teaspoon red pepper flakes
  • 1/8 teaspoon ground ginger
  • 1 1/2 tablespoons arrowroot starch or cornstarch
  • 1 tablespoon light olive oil
  1. Rinse the chicken and pat dry. Place the chicken in a single layer on a tray. Set it in the freezer for 30 minutes. Remove from the freezer and cut the chicken into very thin slices or chunks. (I'm planning to cut mine thinner next time.)
  2. In a small bowl, whisk together the cornstarch and 1 tablespoon water. Stir until smooth and then set aside. In another small bowl, mix together all other ingredients, except for the chicken, the peppers and the oil.
  3. In a large skillet, heat the oil over medium heat. Add the chicken and quickly stir fry it until almost cooked through, about 4-5 minutes. Add the peppers and cook an additional 3-4 minutes. (I liked the peppers with a bit of a crunch to them. If you prefer them more tender, add them earlier with the chicken.) Now, whisk the starch mixture into the orange sauce and immediately pour the sauce into your hot skillet with the chicken and the peppers. Bring to a boil, stirring constantly, cook just until the sauce thickens. Immediately remove from heat. Serve over rice. Enjoy!