Care for a stir-fry with a minimum of low sodium soy sauce, yet tons of fresh flavor? This healthy take on a Chinese classic relies on garlic, ginger, chili, sesame oil and freshly squeezed orange juice, rather than loads of salty soy!
|Prep Time||15 Minutes|
|Cook Time||10 Minutes|
- 1 lb boneless and skinless chicken breast
- 1 onion
- 1 red bell pepper
- 1.5 cups broccoli florets
- 1 large orange
- 4 garlic cloves
- 1 thumb of fresh ginger
- 1 red Fresno chile
- 1 Tbsp low sodium soy sauce
- 2 Tbsp peanut oil
- 1 Tbsp toasted sesame oil
- 1 pinch 5-spice seasoning
- .5 tsp cornstarch
- Toasted sesame seeds
- Thinly slice chicken against the natural grain of the breast. Place in mixing bowl, dust with cornstarch, add the 5-spice powder, half the minced garlic and ginger, half the soy sauce and sesame oil. Then combine.
- Zest half the orange, scraping away any bitter pith. Thinly julienne zest then very quickly brown in a wok, over high heat, with half the peanut oil.
- Add remaining minced garlic and ginger. Then promptly add vegetables. Quickly stir fry, retaining crispness, before setting aside.
- Dry wipe the same wok, return it to the heat, add remaining oil and marinated chicken. Briskly stir-fry until chicken is firm and white, but not dry.
- Return vegetables to wok with chicken and quickly combine. Squeeze in the juice of the orange, ad remaining soy sauce, sesame oil and combine all with a final rapid stir.
- Do not overcook. Chicken should remain moist and tender, while vegetables retain a little crunch. Remove from heat and serve immediately. Garnish with ground sesame seed and serve with brown rice.
Fast, easy and low sodium. The orange and ginger are the keynote flavors, along with the added accent of sesame oil and ground sesame.
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