Use the basic stir-fry sauce below to make orange chicken, or mix it up with sesame seeds or thai chili peppers. Loaded with B vitamins, packed with vegetables, stir-fry at home is incredibly flavorful and much healthier than delivery.
This recipe may seem complicated at first glance, but once you follow the steps a couple times on your own, you won't even need to look at the recipe and can begin experimenting with your favorite take-out flavors!
Meat Batter + Marinade
- 4-8 boneless/skinless chicken thighs or breasts, sliced into ¼ strips (or even beef, pork or tofu for vegan)
- egg whites (can be boxed)
- cornstarch (non-GMO recommended)
- soy sauce or coconut aminos
- avocado or peanut oil for frying
- ½ cup soy sauce or coconut aminos
- ½ cup rice wine vinegar or Mirin
- ½ cup sugar or brown sugar, or ¼ raw honey (omit for keto/low-carb)
- ½ cup black bean garlic sauce (sub with pinch of chili flakes or hoisin, omit for low-carb)
- zest and juice of two small or one large orange
- slurry: 2-3 tablespoons of cornstarch (or arrowroot/tapioca) mixed with water to a heavy cream consistency
Aromatics + Vegetables
- 2-3 cloves garlic, minced
- about one tablespoon ginger, peeled and minced or grated (I used a microplane grater)
- 2 scallions, sliced thin (whites and greens separated)
- 2 bell peppers, chopped
- 1 small yellow onion, chopped
- water chestnuts, drained
- sesame oil, for frying
- any other chopped vegetables you desire... Snow peas, Napa cabbage and broccoli are all delicious!
- cooked rice or riced cauliflower, for serving
Mix Batter + Marinate (omit for vegan, keto, grain-free or ultra low-carb)
- Whisk cornstarch into a couple egg whites until you reach the consistency of pancake batter.
- Whisk in several dashes of soy sauce or coconut aminos.
- Coat chicken in batter and marinate while you prepare the vegetables. This can be done a day ahead.
Mix Slurry + Sauce
- To prepare slurry (thickening agent), combine a few tablespoons of cornstarch with water in a small bowl until it is about the consistency of heavy cream. Set aside. Omit for grain-free or low-carb.
- Combine all the sauce ingredients, and whisk to combine. Set aside.
- In a wok or large sauté pan, heat half an inch of oil over medium-high for several minutes. Use only a few tablespoons of oil if you didn't batter your meat or tofu.
- Remove chicken or meat from batter, brushing off excess batter.
- Fry chicken in batches until golden brown and thoroughly cooked, flipping as needed. The oil should come about halfway up the sides of the chicken (again, only if battered).
- Drain chicken on paper towels and set aside. Discard oil, and wipe pan clean with a damp towel (no need to wash).
- In same pan over high heat, sauté garlic, ginger and whites of scallions in sesame oil for one minute, stirring constantly.
- Add vegetables, and continue to stir constantly. Never stop stirring or the ingredients can burn.
- Add the stir-fry sauce mixture and then the slurry to the pan, mixing well. Bring to a boil just until the sauce thickens.
- Turn the heat down to medium-low, and add the chicken back to pan, stirring gently to coat.
- Garnish with the greens of the scallions.
- Serve over rice, or cauliflower rice for a lower carb dish.
*Nutrition Information below does not include rice or riced cauliflower.
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