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Orange Chicken Stir Fry

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 1/2 boneless, skinless chicken breast diced
  • 1 tbsp vegetable oil
  • 2 lb asparagus
  • 1 small yellow onion sliced into pieces
  • 8 oz button mushrooms sliced
  • 1 tbsp ginger peeled and grated
  • 4 garlic cloves minced
  • 1/2 cup low-sodium organic chicken broth
  • 2 oranges juiced
  • 2 tbsp honey
  • salt to taste
  • ground pepper to taste
  • 2 tbsp ground flax seed OR wheat flour
  • 1 tbsp sesame seeds optional

Method
 

Orange Chicken
  1. In a 12-inch non-stick wok, heat ½ tbsp oil over medium-high heat.
  2. Once oil is hot, add diced chicken and season lightly with salt and pepper. Sauté for 5 to 6 minutes, or until cooked thoroughly, tossing occasionally.
  3. Place chicken on a large plate and set aside. Reduce wok to medium-heat and add remaining oil.
Asparagus
  1. Once oil is hot, add asparagus, yellow onion and mushrooms, and sauté until tender-crisp, about 5 minutes, adding in garlic and ginger during the last minute of sautéing.
  2. In a large mixing bowl, whisk together chicken broth, orange juice, honey and flax seed* until well blended.
  3. Pour chicken broth mixture into skillet with veggies and season with salt and pepper to taste. Bring mixture to a light boil, stirring constantly until thickened.
  4. Combine chicken with mixture and serve.
Optional
  1. Substitute ground flax seed for whole wheat flour, whisk together with chicken broth, orange juice and honey until well blended.
  2. Garnish with a sprinkling of sesame seeds before serving.