Orange Ginger Chicken Stir Fry

Ingredienser

2 chicken breasts, uncooked but cubed

3 T flour

2 T sugar

4-5 shakes soy sauce

1 garlic clove, minced (optional)

red pepper flakes, to taste (optional)

First round veggies:

Onions

Broccoli

Carrots

Second round veggies:

Peppers

Zucchini

Pea Pods

Last round veggies:

Cabbage

Tomatoes

Asparagus

Mixture:

Juice of one orange

1 T minced fresh ginger

1 clove minced garlic

¼ cup soy sauce

2 T honey

Vejledning

Mix together in a bowl the cubed chicken, flour, and sugar.

Heat 4 T oil in wok or pan on high heat. Add chicken and stir and/or scrape off bottom of pan. Stir fry for 1 min. Add water if too hot and dry. Put lid on for 2 min. Stir fry again for 1 min. Repeat until meat is cooked thoroughly.

Add veggies that take the longest to cook first (first list below). Do not stir fry in, but leave on top of chicken. Add 3 shakes soy sauce and water if pan is dry. Put lid back on for 2 min. Stir fry into chicken. Add next round of veggies. Repeat steps above. Add last round of veggies. Repeat steps above. If adding nuts, add now. Pour over mixture. Stir fry all items together for 1 min. Do not put lid back on. Stir fry until all incorporated and/or veggies are cooked, but still slightly crunchy (you don't want mushy veggies). Serve hot with cooked rice or noodles.