Orange Glaze Chicken Stir Fry
3 Boneless skinless chicken breasts (6 halves) diced into 1/2” chunks
6 oz. Patter Fam Spicy Orange Glaze
1/2 cup chicken broth
2 oz. soy sauce
1 oz. Rice wine vinegar
1 1/2 T cornstarch
1 1/2 oz. canola or vegetable oil for frying
2 garlic cloves minced
3/4 T ginger paste
1 1/2 cups broccoli florets
1 red bell peppers thinly sliced
1/2 onion, thinly sliced
Crushed red pepper flakes
Whisk together the Orange Glaze, chicken broth, soy sauce, rice wine vinegar, and cornstarch to create a slurry.
Season chicken with salt and pepper. Heat oil in a large wok or skillet over high heat. Add the garlic and ginger and stir for about 30 seconds. Add the chicken and fry until white, about 3 minutes. Add the broccoli, bell pepper, onion and crushed red pepper and stir fry until vegetables are cooked but still slightly crisp – about 3 minutes. Add the slurry and bring to a boil stirring constantly. Cook until sauce thickens. Serve with Basmati rice.
1 cup Basmati Rice
2 cups chicken stock
Bring stock to a simmer. Add rice and cook for 15 minutes. Fluff and serve with stir-fry.