Chicken And Rice Stir-Fry With Fresh Orange, Dried Cherries, And Pecans Recipe

Name: Chicken And Rice Stir-Fry With Fresh Orange, Dried Cherries, And Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup soy sauce; 1/3 cup chicken broth; 1/4 cup rice wine vinegar; 2 tablespoons sugar; 1 tablespoon chile paste ground, such as Sambal Oelek; 2 tablespoons sesame oil divided; 1 tablespoon cornstarch; 2 tablespoons water; 1 garlic clove finely chopped; 1 piece ginger peeled and finely chopped; 1 tablespoon peanut oil; 2/3 pound boneless skinless chicken breast cut into bite-sized chunks; sea salt; freshly ground black pepper; 2 cups cooked white rice; 1 orange peel naval, and pith removed, sections sliced in half crosswise; 1/3 cup dried cherries; 1/2 cup pecan broken, pieces; cilantro leaves for serving

Servings: persons

1/3 cup soy sauce
1/3 cup chicken broth
1/4 cup rice wine vinegar
2 tablespoons sugar
1 tablespoon chile paste ground, such as Sambal Oelek
2 tablespoons sesame oil divided
1 tablespoon cornstarch
2 tablespoons water
1 garlic clove finely chopped
1 piece ginger peeled and finely chopped
1 tablespoon peanut oil
2/3 pound boneless skinless chicken breast cut into bite-sized chunks
sea salt
freshly ground black pepper
2 cups cooked white rice
1 orange peel naval, and pith removed, sections sliced in half crosswise
1/3 cup dried cherries
1/2 cup pecan broken, pieces
cilantro leaves for serving

1
Whisk the soy sauce, chicken broth, vinegar, sugar, chile paste, and 1 tablespoon of sesame oil in a small bowl and set aside.
2
Whisk the cornstarch and water in another small bowl until the cornstarch is completely dissolved. Set aside.
3
Heat a wok over medium-high heat and add the remaining 1 tablespoon of sesame oil. Add the garlic and ginger and stir-fry 20-30 seconds. Add the soy sauce mixture and simmer 3 minutes. (Reduce the heat if the mixture comes to a hard boil.)
4
Re-whisk the cornstarch mixture and add to the wok. Stir well until the sauce is slightly thickened, 1-2 minutes. Pour into a bowl and set aside. Do not wipe out the wok.
5
Add the peanut oil to the wok over medium-high heat. Season the chicken with salt and pepper and add to the wok. Stir-fry until the chicken is just cooked through, 4-5 minutes.
6
Add the rice and stir-fry until hot throughout, about 1 minute.
7
Re-whisk the sauce and add to the wok. Simmer 1 minute.
8
To serve, divide the chicken mixture among 4 plates or shallow bowls. Top each with the orange slices, cherries, and pecans. Scatter cilantro over all and serve right away.

911

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/3 cup soy sauce, 1/3 cup chicken broth, 1/4 cup rice wine vinegar, 2 tablespoons sugar, and more.

Yes, Chicken And Rice Stir-Fry With Fresh Orange, Dried Cherries, And Pecans falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Rice Stir-Fry With Fresh Orange, Dried Cherries, And Pecans

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