Tuesday, March 29, 2011

Orange Ginger Chicken Stir Fry

I went a little crazy last week and everything we had for dinner was some sort of "Asian" dish. I use quotes, b/c let's face it, it's white girl Asian cooking at best. The Good Husband is hit and miss when it comes to Asian food. He will like something I would never in a million years think he would like - pad thai, summer rolls - and he will hate a dish that has only ingredients he likes. He is totally food bipolar.

But this is a healthy little dish that he was neutral about. And it didn't take that long to make either, which is good when you have a kid that can only watch 30 minutes of TV a day, then wants to be right next to the stove as you are cooking.

For the sauce:
1 cup of water
1/4 cup of soy sauce
4 tablespoons of orange juice
1 teaspoons ginger, fresh and grated
5-6 minced garlic gloves
2 teaspoon sweet chili sauce
1/2 teaspoon sesame oil
2 teaspoon hoisin sauce
3 teaspoon corn starch

2 boneless, skinless chicken breasts, sliced thin
Canola oil
1 package broccoli slaw
1 cup cooked brown rice

~For the sauce - Add all the ingredients in a screw top jar and shake to combine. For a ticker sauce, add corn starch by the teaspoon until desired thickness. Set aside.

~ In a large skillet over medium high heat, brown the chicken in oil until cooked through. Add the sauce, bring to a boil and reduce to a simmer. Cook 2-3 minutes until the sauce has thickened. Add broccoli slaw and toss to combine.

~ Serve with cooked brown rice.

recipe by: The Good Wife

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