Best Stir-Fry EVER!

This week, I'll show you a step by step technique for making a stir fry. Not only is this Spicy Orange Chicken dish my favorite stir fry, it might be my all-time favorite meal to make! If I can, I make this about once a week. Did I mention this one is my favorite??

Warning: This dish is spicy! The spiciest ingredient is the chili paste, so I suppose you could eliminate that -- but WHY would you want to?

*****

Spicy Orange Chicken with Snow Peas

1 lb chicken breast, cut into bite-size pieces

2 cloves of garlic, minced

1-2 inch piece of ginger root, minced

sesame oil

1 tsp each of cayenne pepper, ground coriander, ground cumin

3 scallions, coarsely chopped

1 tbsp each of orange marmalade, soy sauce, chili paste

2 oz. freshly squeezed orange juice

6 oz. package of snow peas

1 cup jasmati rice, prepared according to package instructions

• Mince the garlic and ginger. I use a food processor for this, but feel free to chop by hand. Set aside.
• At the same time, chop the scallions and set aside.

• Place the chicken in a large, glass mixing bowl. Drizzle about 1 tsp of sesame oil onto the chicken, and using a wooden spoon, stir to completely coat the chicken.
• Add the dried spices (cayenne, coriander, cumin) one at a time, stirring in between additions, to coat the chicken with 3 different layers of spice.

• Add the garlic and ginger mixture to the chicken. Stir to mix. Follow with the chopped scallions.
• In a small bowl, mix together the marmalade, chili paste, and soy sauce. Pour this mixture over the chicken. Stir to completely coat.
• Cover the large bowl with plastic wrap and refrigerate for about 1/2 hour.
• While the chicken is marinating, get the rice going, and trim the ends of the snow peas. By the time the rice is done, you'll be ready to stir-fry the chicken, and dinner'll be on the table in 5 minutes.
• Prepare the wok by heating with a high flame. After about 3 minutes, splash a little water inside -- if it sizzles & evaporates right away, you're ready to go!
• Add enough sesame oil to the wok to just coat the bottom.
• Add the marinated chicken to the wok. Using 2 wooden spoons, stir-fry the chicken about 3-4 minutes, until almost cooked.

• Pour in the orange juice. Stir to combine.
• Add the snow peas. Continue stir-frying until the color of the snow peas changes from a dull green to a bright green.

• Serve with rice.

*****

Notes

• If sesame oil seems too heavy or flavored for you, substitute a lighter oil, like peanut oil, instead.
• White wine goes great with this -- so does tea!
• For some reason, the layering of flavors is what makes this dish special. I don't know why, but I never mess with the formula.
• If you're going to juice an orange for the dish (obviously, you can use pre-packaged OJ, too), add a little zest from the orange skin to the rice while it's cooking. The orange overtone ties the whole meal together.
• Speaking of rice -- use whatever rice you like. I've never made this dish with brown rice, but I bet it'd be great!

I'm so glad to share my absolute favorite meal with you!! If you try this recipe, or any other on this site, please let me know! :-)