Orange Ginger Chicken Stir Fry

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Serves 4-6

 

Sauce

  • 1 1/2 cups orange juice
  • 1 tablespoon brown sugar
  • 2 tablespoons fresh ginger, chopped
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1 tablespoon GF fish sauce
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons arrowroot or cornstarch
  • salt to taste

 

  • 2 lbs chicken breasts, sliced thinly
  • 6 cups of assorted chopped vegetables of your choosing - zucchini, carrots, green onion, onion, mushrooms, asparagus, broccoli, peppers, celery, snap peas, green beans, etc.

 

In a small pot, combine all sauce ingredients except arrowroot/cornstarch and boil down until reduced by one third.

While sauce is cooking, add a little oil to a large skillet and cook chicken on high heat until just about done and then remove to a bowl.  Add vegetables to pan, stir and cover. Let cook 5 minutes, stir and recover for another 5 minutes.

Add a little water (maybe a tablespoon) to the arrowroot and mix completely. Whisk into sauce, stirring constantly.

Add chicken back to pan and mix in sauce.  Let cook for 2-3 minutes, stirring to coat everything with sauce. Taste and re-season with salt, if needed.

Serve over rice.  YUM!

 

Orange Ginger Chicken Stir Fry – GFCFSF
Orange Ginger Chicken Stir Fry – GFCFSF - Chopped Vegetables
Orange Ginger Chicken Stir Fry – GFCFSF - Sauce
Orange Ginger Chicken Stir Fry – GFCFSF - Ingredients