John Dziekan, MCT
Sunday Supper: Chicken stirfry with snow peas
- December 18, 2013 - 3:07 PM
Orange-Sesame Chicken Stir-Fry
Note: From “Weeknight Wonders,” by Ellie Krieger.
• 2 tbsp. sesame seeds
• 2 medium oranges
• 3 garlic cloves
• 1/4 c. low-sodium chicken broth
• 3 tbsp. soy sauce
• 1 tbsp. rice vinegar
• 1 tbsp. toasted sesame oil
• 1 tbsp. honey
• 1 tbsp. cornstarch
• 1/2 tsp. crushed red pepper flakes
• 1/4 c. flour
• 1/8 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 1 lb. skinless boneless chicken breasts
• 2 tbsp. canola oil
• 4 c. snow peas (about 3/4 lb.), trimmed
Toast sesame seeds in very large skillet over medium-high heat, stirring frequently, until they turn golden and begin to pop, 2 to 3 minutes. Transfer seeds to a plate.
Using a vegetable peeler, peel 4 large strips of zest from one of the oranges. Be careful not to include any of the white pith. Juice both of the oranges into a medium bowl. Mince garlic and add to the bowl. Add broth, soy sauce, vinegar, sesame oil, honey, cornstarch and crushed red pepper flakes, and whisk until cornstarch is dissolved.
Put flour, salt and black pepper into a sealable plastic bag. Cut chicken into 2-inch strips, add to the bag with the flour, and shake to coat.
Heat canola oil in same skillet over medium-high heat. Add chicken and cook, turning once, until browned and nearly cooked through, about 5 minutes total. Add sauce and orange zest to skillet and cook, stirring, until sauce begins to thicken, 1 to 2 minutes. Add snow peas and cook until crisp-tender, 2 to 3 minutes. Remove and discard strips of orange zest. Serve garnished with the toasted sesame seeds.
© 2014 Star Tribune