Orange Chicken Stir Fry

We currently have an insane amount of delicious, juicy oranges from sunny Florida, courtesy of Josh's parents. Despite making fresh squeezed orange juice every morning and throwing a few into his briefcase everyday, we still can't make a dent...and we all know how I feel about wasting things. So, in comes my inspiration for this recipe. In looking at the picture, I'm realizing it's not the most colorful dish, but man was it flavorful. The spice from the ginger, the heat from the crushed red pepper flakes, the sweet from the peppers and orange, and the crunch from the peanuts came together to make the perfect meal. This meal is healthy and easy and perfect for a busy weekday. Enjoy!

Ingredients

2 boneless, skinless chicken breasts, cut into 1/2-inch-wide strips

1 cup fresh squeezed orange juice

4 TBSPs Tamari GF soy sauce

1 TBSP cornstarch

grating from one orange

2 TBSPs olive oil
1 TBSP minced fresh ginger
2 cloves garlic, minced

1 white onion, halved, thinly sliced

1 yellow/red pepper, thinly sliced

1 green pepper, thinly sliced

1 8-ounce package sliced mushrooms

large pinch of crushed red pepper (or to your taste)

rice, to serve over

chopped peanuts

Preparation Instructions

Cook rice according to package directions. Cover to keep warm; set aside.

Meanwhile, whisk juice, soy sauce, and cornstarch in medium bowl until cornstarch dissolves. Mix in orange grate, ginger and garlic. Set aside.

Heat oil in large nonstick skillet over high heat. Sprinkle chicken with salt and pepper. Add to skillet and cook until chicken is just cooked through. Remove from pan. Add onion and crushed red pepper. Stir-fry 30 seconds. Add peppers and mushrooms and sauté for 3 minutes. Add juice mixture and add chicken back to pan. Toss until sauce thickens and comes to boil, about 2 minutes. Pour a serving over some rice.

Sprinkle with crushed peanuts and serve immediately.


ps: this is being shared over at Cast Party Wednesday.