Happy New Year’s Eve! It’s insanity how fast this year has gone by. So many awesome things have happened this year- from starting a new job, making new friends, traveling to new cities, celebrating my 100th post and 2nd year blogging here, and -oh yeah- getting ENGAGED!! I have a lot to look forward to in 2013, including speaking at BlogHer Food ’13, getting married, and hopefully a kick-butt honeymoon 🙂
Unfortunately, for the past week or so both my man and I have come down with some serious colds. The stupid kinds where you’re both sweating and freezing at the same time, accompanied by a few sleepless nights where you just can’t breathe due to congestion. So when I got around to cooking this weekend, I wanted to make something that was both healthy and yummy for us sick puppies.
Enter citrus and spice- the perfect sinus-clearer and immune boosters!
This spicy orange chicken stir-fry is the bomb, even if you’re feeling healthy as a horse. There really isn’t any other way to put it. The sauce is simultaneously sweet, spicy, salty and tangy, and the vegetables become perfectly crisp and crunchy. You could make this with beef or just vegetarian, as well. If you like the orange chicken from Chinese takeout menus, I think you’ll find this gives that a serious run for it’s money, minus the MSG!
- ¾ cup orange juice (fresh squeezed, or boxed is fine)
- 1 tbsp cornstarch
- 3 tbsp soy sauce
- 2 tsp orange zest
- 1 lb chicken tenders, cut into 1-2″ chunks
- salt and pepper
- 2 tbsp canola oil
- 1 small onion, halved and sliced thinly
- 1 red bell pepper, sliced thinly
- 6-8 mushrooms, sliced thinly
- 1 tsp crushed red pepper flakes
- 1 cup snow peas
- Mix together orange juice, cornstarch, and soy sauce in a small bowl. Add orange zest, stir again and set aside.
- Pat the chicken tender pieces dry with a paper towel, and sprinkle with salt and pepper.
- In a wok or large saute pan, heat oil over high heat. Add onions, pepper, mushrooms, and crushed red pepper flakes, and saute for 30 seconds or so.
- Add chicken and cook for 4 minutes, until vegetables are nice and crisp and chicken is just cooked through.
- Add the orange juice mixture and the snow peas, and cook for another 2 minutes, stirring, until sauce is thickened and everything is nice and coated.
- Serve with white rice and enjoy!
I am definitely going to include this in my rotation of go-to meals- so quick and easy to throw together. If peppers and snow peas aren’t your thing, try some broccoli and garlic, or tomatoes and water chestnuts… I think the possibilities are endless!
Have a sincerely happy, healthy and blessed New Year! Thanks for sticking with me, and I can’t wait for what 2013 has to bring.
Happy Eating 🙂