Time to hit the produce section for this week’s Cooking for Twosday – Orange Chicken & Broccoli Stir Fry!
For a beginner like me, the words “stir fry” were always a little intimidating. Did I need special utensils? Did I need one of those huge woks I see in back of the Panda Express kitchen with the guy who’s standing over it using all of his upper body strength to toss 50 tons of chow mien at once?
Luckily, a stir fry is actually a really simple concept. It just means to cook something in a little bit of oil – which is the same definition as “saute.” The difference is, stir frying is actually done in a wok. But… who actually owns a wok?
Okay fine, probably some of you own a wok. But most beginner’s don’t, and I’m here to tell other beginners that it’s not 100% necessary to own one. The benefit of a wok, though, is that its shape allows it to hold a lot of food at once, yet it also heats up on all sides so it cooks your food very fast. However, we’re Cooking for Twosday, and you don’t need to heat up 50 tons of chow mien at once (although I do wish I could do that at home because it sounds amazing)!
What you need is just a normal pan or skillet. I used my nonstick skillet for this recipe and it turned out great. Yes, that does mean that I’m technically sauteing my chicken & broccoli instead of stir frying it, but I know you’ll keep that a secret for me. Right?
Orange Chicken & Broccoli Stir Fry
For the sauce
- 1 tbsp soy sauce or gluten-free soy sauce
- ¼ tsp orange zest (from 1 orange)
- 5 tbsp freshly squeezed orange juice (from 1 orange)
- 1 tbsp honey
- ¼ tsp ground ginger
- 1 large garlic clove, minced
- 1½ tbsp cornstarch (1 tbsp & 1½ tsp)
- ¼ cup water
For the stir fry
- ½ lb broccoli, chopped
- 3 tsp vegetable oil, divided
- ¾ cup (4-6 small) sweet peppers, seeded and thinly sliced (optional)
- Kosher salt
- freshly ground black pepper
- 1 large chicken breast, cubed
- 2 cups cooked white rice (optional)
- 2 tbsp chopped green onions (optional)
- In a small bowl, whisk together all of the ingredients for the sauce and set aside.
- In a large saucepan, cover and steam the broccoli with 2 tbsp water over medium heat. Add more water if needed. When almost cooked through, uncover. Add 1½ tsp vegetable oil, sweet peppers (if desired), and a pinch of salt and pepper. Toss and stir fry for 3-4 minutes, until vegetables are softened and a few of them are a little browned. Remove to a plate.
- Heat the remaining 1½ tsp vegetable oil in the same pan. Toss the cubed chicken with a pinch of salt and pepper, then stir fry in the pan until lightly browned on all sides. Reduce to medium-low. Add the vegetables back into the pan and pour the orange sauce over the stir fry. Toss together and heat until sauce is desired consistency (for me it was about 1 minute). Serve over rice and top with green onions.
Toss your leftover veggies with Creamy Alfredo Sauce, and use the rest of your green onions on Classic Chicken Noodle Soup or Buttered Parmesan Crostini.