Thursday, 11 September 2014
Orange Chicken and Vegetable Stir Fry
I was sorting all the photos I have taken of food for this blog and came across these and realised i hadn't shared this gorgeous recipe with you. It's another Asian stir fry, but in my eyes you can't go wrong with a stir fry, especially Asian as they are always so packed with flavour!
This dish isn't syn free, but it is still better than a takeaway and tastes so much better!!
The whole pan would serve 2/4 people depending how hungry and greedy you are HA HA!!
The whole dish is 5.5 syns on extra easy, so you do the math........
100ml freshly squeezed orange juice 2.5 syns
2 tbsp light soy sauce
2 tbsp rice vinegar
1 tbsp oyster sauce 1 syn
1 tbsp orange zest
2 large garlic cloves grated
1 inch ginger peeled and grated
1 tsp honey 1 syn
2 large chicken breast cubed
1 tsp cornflour 1 syn
as much mixed vegetables as you like, i used tenderstem broccoli, and oriental mushrooms
1 onion chopped
1 red chilli sliced
noodles or rice to serve, cooked as per packet instructions.
In a blender blitz together the first 8 ingredients, set aside.
In a bowl mix together the cubed chicken and the cornflour and season with salt and pepper.
In a hot wok sprayed with frylight, add the chicken and stir-fry until golden, add the onion, chilli and broccoli and stir fry for 2 more minutes, add the oriental mushrooms and fry for 1 more minute, pour in the sauce and stir fry for 5/6 minutes until the sauce has thickened and the chicken is cooked through.
Serve with the rice or noodles