Orange Chicken and Vegetable Stir Fry

This recipe is my variation of one by Martha Rose Shulman. I’ve been cooking her recipes for about 3 decades now.  This is so colorful and delicious.

For the chicken and marinade:

2 skinless, boneless chicken breasts cut into pieces 1/4 inch thick by 1 inch long
1 tablespoon finely shredded  ginger
1 tablespoon rice wine or dry sherry
2 teaspoons wheat-free soy sauce
1 teaspoon cornstarch
3/4 teaspoon sugar
1/4 teaspoon red pepper flakes

For sauce:

1/4 cup water
2 teaspoons rice vinegar
1 teaspoon cornstarch
Zest of 1 orange

For the saute:

2 tablespoons peanut or canola oil
3 half inch slices of onion
2 garlic cloves, halved

1/2 red bell pepper, finely diced
1 medium carrot, grated
3 cups baby spinach or chopped chard leaves
1 tablespoon grated ginger
1/4 cup thinly sliced scallions, green parts only

Salt to taste

Get all ingredients prepped before starting the stir fry.  Marinate the chicken in the marinade for about 15 minutes or while you prep the remaining ingredients.

Heat the oil in a large skillet or wok. Saute the onion and garlic until they are tender and then remove from the oil and discard.  Turn the heat up to high and lay the chicken in the pan in a single layer. Don’t stir until the chicken as had a change to sear on one side for a minute or two.

Stir the chicken and then add the vegetables and stir fry for a couple of minutes.  Dump in the sauce ingredients and keep stirring until the chard is thoroughly wilted and the chicken cooked through.  Check seasoning.

Serve over rice or quinoa.

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