Orange Chicken Stir Fry

Orange Chicken Stir Fry

iHuntFit Hunting Fitness Recipes

Ingredients:

  • 1.5 lbs boneless skinless chicken breast/tenders, diced into 1-inch pieces
  • 1 Tbsp extra virgin olive or avocado oil, divided
  • 2 lb asparagus, end portions trimmed and remainder diced into 1 1/2-inch pieces
  • 1 small yellow onion, sliced into thin strips
  • 8 oz button mushrooms, sliced
  • 1 Tbsp peeled and finely grated fresh ginger
  • 4 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • Juice of 2 fresh oranges
  • 2 Tbsp raw honey
  • 2 Tbsp cornstarch
  • Sea salt and freshly ground black peppe
  • Directions:
  • In a 12-inch non-stick wok, heat 1/2 oil over moderately high heat. Once oil is hot, add diced chicken and season lightly with salt and pepper. Sauté until cooked through, tossing occasionally, about 5-6 minutes.Place chicken on a large plate and set aside.
  •  Return wok, reduce to medium-high heat, add remaining oil.Once oil is hot, add asparagus, yellow onion and mushrooms, and sauté until tender-crisp, about 4 – 5 minutes, adding in garlic and ginger during the last 1 minute of sautéing.
  • Meanwhile, in a mixing bowl whisk together chicken broth, orange juice, honey and cornstarch until well blended.
  • Pour chicken broth mixture into skillet with veggies, season with salt and pepper to taste, and bring mixture to a light boil, stirring constantly. Allow mixture to gently boil, stirring constantly, until thickened, about 1 minute.
  • Toss chicken into mixture and serve immediately.