Orange Teriyaki Chicken Stir-Fry

in the heat of the summer i find myself making lots of stir-fries. it not only saves me from turning on the oven but they can be thrown together quickly with virtually whatever you have on hand and it cooks quickly too. that means less time standing over the stove and a dinner full of protein and veggies.

i used chicken tenders that cook quicker than full chicken breasts and a mixture of fresh and frozen veggies as well as some brown rice or whole wheat pasta. the sauces for stir-fry are as versatile as the ingredients you can put into it. teriyaki, orange ginger, peanut, curry, lemon butter, garlic parmesan, old bay, and the list is only limited by your imagination.

i'll continue to post my stir-fry recipes that turn out particularly well like this tasty orange teriyaki one.

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Orange Teriyaki Chicken Stir-Fry
(serves 2-3)

Sauce:
3 tbs soy sauce
3 tbs freshly squeezed orange juice
3 tbs sake
2 tbs agave nectar
3 tbs rice wine vinegar
1 tsp arrow root

Stir-fry:
1 tbs olive oil
5 chicken tenders
1/2 cup shredded carrots
1/2 onion, thinly sliced
2 cups sliced mushrooms
1 cup broccoli
2 cups cooked brown rice

whisk all ingredients for sauce in small bowl until arrow root is dissolved. set aside and heat wok to medium heat. add olive oil and sear chicken tenders on both sides until 90% cooked through. remove from heat and let sit.

add carrots, mushrooms, and onions and saute 3 minutes. add broccoli and rice and continue to cook for 5 minutes. meanwhile, cut chicken into bite sized pieces. add chicken and sauce to wok and let simmer for 5 minutes until thickened.

garnish with sliced scallions or bean sprouts.