Recipe

New Wok Now What Stir Fry Chicken Recipe

Add Step-by-Step Photos	Divaliscious / All my dishes 1 year, 10 months ago This was our first attempt of real chicken stir fry after purchasing a wok. Good recipe to try if new to woks - heck good for those who are "old" to woks too - lol...The orange juice sauce helps this dish taste bright. Prep:30m Cook:20m Servings:6	Divalisciou
	goofforyou chicken stirfry easy quick orangejuice

Onions in first

We had sliced vs, mi

Chicken goes in next

Do veggies next

Add cabbage

Add sauce and let th

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Ingredients

1 boneless thigh or 1/2 boneless chicken breast cut up into 1/2 thin slices.

All vegetables mentioned are fresh, not frozen

1 cup fresh broccoli

1 onion sliced into large pieces

3 cloves garlic minced

1 green pepper sliced

1 red pepper sliced

1 cup alphafa sprouts

1-1/2 cup shredded savoy or Chinese cabbage

1 can of water chestnuts (select sliced)

1/2 cup cashews or peanuts (optional)

1/2 cup freshly sliced scallions

1/2 cup Chinese fried noodles (the kind you can buy at the grocery store and use over your egg drop soup when ordering take out)

1 cup bamboo shoots (optional)

2 tablespoons peanut oil (or vegetable oil)

Cooked rice to serve with dish (your choice here peeps) - We used basmati rice

******For Sauce

1-1/2 cups orange juice

2 tablespoons corn starch

1 tablespoon sesame oil

2 tablespoons soy sauce

1/3 cup apple cider vinegar or rice vinegar

1 tablespoon minced fresh ginger

******For Marinade

1/2 cup orange juice

Juice of one lemon

Couple of dashes of red chili flakes

2 tablespoons soy sauce

1 tablespoon freshly minced/grated ginger

******Equipment Needed

Wok, or deep skillet, several bowls, one working stove top, trivet for table and placing wok on and hungry people

Directions

As with any and all stir fry recipes, it's always very smart to have all the ingredients handy and diced/minced prior to starting up and heating the wok, since once you start that process, it's going to be hard to stop.

Cut up your chicken, set aside and prepare marinade in bowl and place chicken inside marinade and set aside on counter - you want the chicken to be at room temperature - let marinate for at least 15 minutes.

Cut up all your vegetables and other ingredients where noted.

Make sauce in separate bowl using ingredients listed above. Stir till well combined.

Start up that wok of yours and let heat thoroughly with added peanut oil.

Check for hotness, by dropping one piece of onion - does it really sizzle? you are ready then - and so is your wok!

Put onions in first, stirring always, let cook three minutes.

Add garlic and let cook only one minute - you don't want burnt garlic - yuck!

Next add chicken, keep up that stirring.

Once chicken has lost it's pink color, you can either remove chicken and onion mixture for a moment while doing your vegetables or not- but I recommend removing chicken for a moment - which we didn't do and it shows in the photos allowing for the vegetables to take longer than anticipated.

Let wok get hot again if it needs it, add 1 teaspoon of additional oil only if necessary and add all the cut up vegetables except for bean sprouts and cabbage.

You can also steam all veggies separately and add when adding sauce - but heck who needs more pans to clean (I don't!)

Cook vegetables stirring frequently for 3-4 minutes, add chicken back to wok.

Add cabbage and bean sprouts, let cook for 2 minutes.

Add Sauce from bowl, and let come to a bubbling boil until sauce is thickened - maybe two minutes more.

Call your troops to the table and set wok on trivet on table to serve.

Sprinkle with cashews/peanuts and fried noodles and enjoy!

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