Stir-fry is a go-to meal when you want a fast, fresh, flavorful, and,
yes, even good-for-you dinner on the table in less than 30 minutes. With soy
sauce included, you don’t need additional salt. (If you must add a little, make
it just that—a little.)
I didn’t use much chicken in this recipe—just a bit over half a pound.
Meaty mushrooms carry the dish in place of actual meat. If you don’t like
crimini or shiitake, choose your favorite and thinly slice. For less heat, use only two or three Thai chiles.
Serves 4
Ingredients
- 1 11-oz can mandarin oranges in light syrup
- 1/4 cup chicken broth
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 3 tsp cornstarch
- 2 tbsp peanut oil, divided
- 9-oz boneless, skinless chicken breast, cut into bite-sized pieces
- 4 red Thai chiles, finely chopped
- 2 garlic cloves, finely chopped
- 1 medium shallot, finely chopped
- 1 stalk baby bok choy, coarsely chopped (stalks and leaves)
- 1/2 cup thinly sliced red bell pepper
- 8 oz crimini mushrooms, stems removed, caps cut into 1/4-inch-thick
slices
- 3 oz shiitake mushrooms, thinly sliced
- steamed white rice, for serving
|
Prepared Vegetables |
Preparation
- Strain the oranges over a medium bowl, reserving the syrup. Place the
oranges in another bowl and set aside.
|
Drained Mandarin Oranges |
- Whisk the chicken broth, soy sauce, vinegar, sugar, and cornstarch into
the reserved syrup, stirring well to dissolve the sugar and cornstarch. Set
aside. (Re-whisk just before using.)
- Heat a wok over medium-high heat and add 1 tablespoon of peanut oil. Add
the chicken and stir-fry until browned and just cooked through, 6-7 minutes. Transfer
the chicken to a bowl.
- Add the remaining 1 tablespoon of peanut oil to the wok and add the
chiles, garlic, shallot, bok choy, and bell pepper. Stir-fry 2 minutes.
- Add the crimini and shiitake mushrooms and stir-fry 4 minutes, until
beginning to soften.
- Return the chicken to the wok and add the re-whisked sauce. Stir until
the sauce is slightly thickened and the mushrooms are soft, 3 minutes. Stir in
the reserved mandarin oranges.
|
Chicken Beginning to Cook |
|
Cooked Chicken |
|
Vegetables Beginning to Cook |
|
Mushrooms Added |
|
Sauce Added |
|
Mandarin Oranges Added |
To serve, divide the
rice among 4 shallow bowls and the stir-fry evenly on top. Serve hot.
|
Chicken and Mushroom Stir-Fry with Mandarin Orange Sauce |
No comments:
Post a Comment