Ingredients Jump to Instructions ↓

  1. 4 3 boneless chicken breasts OR 6 boneless thighs, chopped into bite-size pieces

  2. 1/2 cup purple onion, roughly chopped

  3. 3 cloves garlic, minced

  4. 1 thumb-size piece galangal OR ginger, sliced thinly into strips

  5. 1 red bell pepper, chopped

  6. 1 orange or yellow bell pepper, chopped

  7. 1 cup asparagus tips OR snow peas

  8. Optional: 1 cup other prepared vegetables such as celery, carrots, or broccoli

  9. 1 orange, cut into 1/2-inch slices with rind and seeds removed, OR 1 can mandarin oranges, drained

  10. 1/2 to 3/4 cup dry roasted cashews

  11. Garnishes: handful of fresh coriander or basil, plus orange slices

  12. 2 Tbsp. oil for stir-frying


  14. 3 Tbsp. natural molasses

  15. 3 Tbsp. soy sauce

  16. 1 tsp. dark soy sauce

  17. juice of 1 large orange (a little more than 1/2 cup)

  18. 1/2 tsp. 5-spice powder (available at Asian/Chinese food stores)

  19. 1/2 to 1 tsp. caynne pepper (1/2 tsp. for mild, or up to 1 tsp. for spicy)

  20. 2 Tbsp. fish sauce (available in Asian/Chinese food stores)

  21. Optional (for extra orange flavor): 1 tsp. natural orange extract (available in the baking aisle)

  22. 2 tsp. cornstarch

Instructions Jump to Ingredients ↑

  1. Place all Stir-Fry Sauce ingredients together in a bowl. Whisk with a fork until the molasses is well distributed and the cornstarch has dissolved.

  2. Place prepared chicken in a bowl. Pour 1/4 of the stir-fry sauce over and mix in. Set chicken aside to marinate while you chop the vegetables and prepare the other ingredients.

  3. Place a wok or large frying pan over medium-high heat. Add the onion, garlic, and galangal or ginger. Stir-fry briefly to release the fragrance (30 seconds).

  4. Add the marinated chicken. Stir-fry until chicken pieces are opaque in the center (2-3 minutes). Add 1 tbsp. water if your wok/pan becomes dry.

  5. Add the asparagus or snow peas, plus any other firm vegetables you're cooking (such as carrots or celery). Also add 2-3 Tbsp. of the stir-fry sauce. Stir-fry 1-2 minutes.

  6. Add the rest of the vegetables plus the remaining stir-fry sauce. Stir-fry another 1-2 minutes, or until vegetables have softened slightly, but are still firm and colorful.

  7. Turn heat down to low. Add the oranges and the cashews, stirring gently to combine.

  8. Dish up onto serving plates, topping each portion with a sprinkling of fresh coriander or basil, plus an orange slice. Serve with rice and ENJOY!


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