ORANGE SOY CHICKEN STIR FRY

Winter is here and going out for chinese food isn’t really an option where I live. So, I made myself a Stir fry with a twist.Ingredients:

• 1 Kilo Chicken Breasts, sliced into 1 cm strips
• 2 Sweet Peppers cut into 2 cm Strips sideways
• 1 White Onion sliced
• 6 Broccoli florets
• 1 can Baby corn cut into chunks
• 5 Mushrooms sliced
• 1 Carrot sliced
• 3 cloves Garlic crushed
• 1 tsp fresh Ginger diced
• 1 /2 tsp salt
• A handful of Bean sprouts
• Coriander leaves for decoration and flavor
• Vegetable and sesame oil for frying

For the Orange Soy sauce:

• 1/2 cup Orange Juice
• 1/2 cup Chicken broth
• 3 tbls Soy sauce
• 1 tbls Teriyaki sauce
• 2 tbls Cornstarch to thicken

Recipe

1. Slice the chicken breast in slices and place in bowl. Let a kettle of hot water boil and pour over the chicken breasts until you see no more pink on the chicken. Drain. Put aside.
2. Combine all the ingredients except the corn starch for the sauce in a pot and let boil. once boiled add the cornstarch and put aside to cool.
3. Prepare all the vegetables for the stir fry in a separate bowl.
4. Add some vegetable oil to your frying pan and a couple of dashes of sesame oil too. First add the  garlic and let it brown. Then add the rest of the vegetables except the bean sprouts and fry until Al-dente. Add the chicken and salt and fry until the flavors combine.
5. Pour on the sauce and let cook for 2 minutes until the sauce get absorbed. then add the bean sprouts, and take off the fire.
6. Decorate with fresh coriander and serve on a bed of rice of your choice.
   
   Enjoy!