Thai Style Orange Chicken

This is a flavorful way to prepare a sweet & spicy stir-fry. Watch Cooking tutorial to see how easy this is to prepare.

Ingredients

• 1-2 lb/500-1000g Chicken cut into strips or cubes
• olive oil
• 3 carrots, cut into matchsticks
• 1 onion, sliced into thin strips
• 1 sweet bell pepper, sliced into thin strips
• small bunch of scallions
• Optional: 1 cup broccoli, 1 cup green beans, 1 cup cauliflower, 1 sliced bulb fennel
• 1 thumb of ginger, cut into thin matchsticks or finely diced
• 2 cloves garlic, minced
• a few Thai chili peppers, sliced (omit if you prefer less heat)
• 1/2 cup water
• 1/2 cup orange juice
• 1 cup peanuts
• 1/3 cup soy sauce
• 1/3 cup raw sugar
• 3 TBSP ketchup
• 1 TBSP red pepper flakes (or if you prefer less spice, use 1 tsp)
• 2 TBSP corn starch

Preparation

1. Cut vegetables into similar size pieces. (I like to make small matchstick pieces, but you could dice or cube if you prefer.) Set vegetables aside.
2. Combine the sauce ingredients in a large liquid measure or a bowl. (Orange juice, water, peanuts, soy sauce, sugar, ketchup, and pepper flakes)

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3. Heat your wok or large skillet over high heat, add a few tablespoons of oil. Then add some of the garlic & ginger, stir-fry for 30-60 seconds, then add the chicken. (Depending upon the size of your pan, you may want to cook the chicken in batches.) Cook until chicken has browned. (see photo above) Remove cooked chicken, set aside.
4. Add a few tablespoons of oil to the hot pan, then add the rest of the garlic and ginger and also the chili peppers. Stir-fry for 1 minute, then add the vegetables and continue to stir-fry until the vegetables are cooked, but still al dente.
5. Add the chicken back into the pan.
6. Pour sauce over the chicken and vegetables, and bring to a boil, still over medium-high heat.
7. Meanwhile, make a rue with 2 TBSP corn starch & 2 TBSP cold water. Pour rue into boiling sauce, stirring constantly as you add the rue, until the liquids are blended. Lower heat, simmer until sauce thickens. Turn off heat, serve over basmati rice.

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