Orange Chicken with Broccoli

Some nights call for a quick and simple dinner absolutely bursting with flavor.  Okay, perhaps most nights call for this.  While I adore intense, complex and leisurely recipes on occasion, I just do not have the time for them.  This recipe is ridiculously simple to make and easily adaptable to whatever protein or veggies happen to be in your fridge. 

I think this may have become my go-to stir sauce...

adapted from kitchen explorers at pbs.org

serves 4

The Ingredients:
for the sauce
juice and zest of 1 large orange (about 1/2 cup juice)
2 Tbsp soy sauce
2 Tbsp rice vinegar
1 Tbsp oyster sauce
1 Tbsp honey
small knob of ginger, minced
2 cloves of garlic, minced
1/2 tsp crushed red pepper

for the stir fry
1 lb chicken, diced
2 Tbsp corn starch
1-2 Tbsp sesame oil
1 onion, sliced
1 broccoli crown, florets and stem
2-3 carrots, sliced diagonally
1 rib of celery, sliced diagonally

The Process:
In a small bowl whisk together all of the ingredients for the sauce.  Set aside.

Toss the chicken in the corn starch.  Heat the oil in a large skillet or wok over high heat.  Add the chicken and stir fry for 2-3 minutes.  Add the onion and stir fry for 2-3 minutes more, or until the chicken has browned and the onion is just beginning to soften.

Add the vegetables and stir fry for 2-3 minutes.  Add half of the sauce and toss until evenly coated.  Allow to cook a minute or two, until the sauce begins to thicken.  Add the remaining sauce.  Cook until the sauce has thickened and heated through.

Serve with brown rice.