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Asian Stir Fry with Ginger and Orange Chicken https://www.metro.ca/userfiles/image/recipes/saute-asiatique-au-poulet-gingembre-et-orange-10261.jpg PT15M PT20M PT35M
In a saucepan, heat (medium-high) the sesame oil then add the garlic and the ginger. Sauté a few seconds. Add the sugar and stir, then add the orange juice and the demi-glace sauce. Simmer 1 minute. Add the remaining ingredients from the sauce and simmer 5 minutes. Turn off heat and set aside. In a skillet, heat (medium-high) the sesame oil and 1 Tbsp. (15 mL) of canola oil. Sauté onions a few seconds and add the vegetables. Sauté for 1 minute without overcooking the vegetables and then, place aside into a bowl. Take the same pan and add 1 Tbsp. (15 mL) of canola oil, then at medium high heat, brown the chicken pieces without fully cooking them. Once golden cubes, add the vegetables again in the same pan. Add sauce mixture as previously made and simmer at medium heat for 15 minutes (or until the chicken is cooked). Serve on rice and sprinkle to taste green onions, sesame seeds and cilantro.
4
4 1 4 4
2 Tbsp. (30 mL) canola oil or olive oil optional green onions fresh coriander and sesame seeds
Asian Stir Fry with Ginger and Orange Chicken

Asian Stir Fry with Ginger and Orange Chicken

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4
Asian Stir Fry with Ginger and Orange Chicken
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • sauce

  • 284 mL
    demi-glace sauce
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  • 1/2 cup
    (125 mL)
    orange juice
  • 2
    garlic cloves, chopped
  • 2 Tbsp.
    (30 mL)
    soy sauce
  • 2 Tbsp.
    (30 mL)
    hoisin sauce
  • 1 Tbsp.
    (15 mL)
    sesame oil
  • 1 Tbsp.
    (15 mL)
    fresh ginger, chopped
  • 1/2 tsp.
    (2 1/2 mL)
    sugar
  • 1/2 tsp.
    (2 1/2 mL)
    hot pepper sauce (tabasco type), or to taste
  • 2
    large boneless chicken breasts, cut into strips or cubes
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  • 1
    small yellow onion, sliced

  • assorted vegetables (sweet peas, carrots, red peppers)
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  • 1 Tbsp.
    (15 mL)
    sesame oil
  • 2 Tbsp.
    (30 mL)
    canola oil or olive oil

  • optional green onions fresh coriander and sesame seeds
Imprimer ma sélection

Preparation

In a saucepan, heat (medium-high) the sesame oil then add the garlic and the ginger.

Sauté a few seconds.

Add the sugar and stir, then add the orange juice and the demi-glace sauce.

Simmer 1 minute.

Add the remaining ingredients from the sauce and simmer 5 minutes.

Turn off heat and set aside.

In a skillet, heat (medium-high) the sesame oil and 1 Tbsp. (15 mL) of canola oil.

Sauté onions a few seconds and add the vegetables.

Sauté for 1 minute without overcooking the vegetables and then, place aside into a bowl.

Take the same pan and add 1 Tbsp. (15 mL) of canola oil, then at medium high heat, brown the chicken pieces without fully cooking them.

Once golden cubes, add the vegetables again in the same pan.

Add sauce mixture as previously made and simmer at medium heat for 15 minutes (or until the chicken is cooked).

Serve on rice and sprinkle to taste green onions, sesame seeds and cilantro.

Source : Cordon Bleu

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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