Funny Title, But How’s The Taste?
I know, coming up with the title Leeky Orange Chicken Stir-Fry will likely have a “huh?” response. As unconventional as the name (and maybe recipe) sounds, the flavor combination of this simple little dish is surprisingly good!
When Accidents Happen…
When this dish came about it was due to a little mistake where an entire orange was used instead of going with orange juice. Not one to waste food, I opted to work with it and see what happens!
Well, it turned out to be an even bigger hit than the original concept! And, truth be told, healthier! I even scraped some peel from the orange, knowing it would give that little extra to make the dish even more awesome than it is already!
Using the entire orange not only made the meal tastier in the long run, but even healthier! Why? Because instead of some store-bought orange juice that’s already gone through a process, you’re using an entire orange!
Yes, the entire orange! I even got the peel involved, as the original recipe did call for orange zest, which is the shaving of the peel!
Don’t Be Shy With Oranges!
While many will likely go with a regular orange to put together this recipe, this is now the timing for me to suggest becoming a bit more adventurous, especially among cooks who like to play with their food! Try a blood orange, mandarin, or tangerine! They work too!
(Quick note: I highlighted certain ingredients as I know many recipe seekers prefer going organic. I’ve placed a link on my organic preferences that I personally use due to what I’ve observed as superior in overall taste and quality.)
- Ingredients (based on 4 servings)
4 chicken breasts (julienned)
1 orange (peel and seeds removed)
1/2 tsp orange zest (peeled from the skin of the orange)
1 leek (julienned)
3 tbsp soy sauce
3 cloves minced garlic (or use 1 tbsp of minced garlic from a jar)
1 tsp ground ginger
3 tbsp canola oil
1/3 cup vegetable broth
In a blender, place the fully peeled orange. Add in the orange zest, soy sauce, minced garlic, ground ginger, and vegetable broth. At high speed, blend these ingredients together until well mixed.
Use the canola oil to coat a large (preferably copper) skillet (or wok) over medium-high heat on the stove. Place the julienned chicken in first and stir them about for approximately 30 seconds before adding the orange mixture from the blender. Continue cooking until the chicken is no longer pink in the middle.
(I personally like cooking with copper, knowing there are health benefits in doing so! Foods cooked in copper help increase your metabolism! It also helps detoxify your body, as well as make foods easier to digest!) (Canadians click on THIS LINK intead!)
Once the chicken is cooked, stir in the leeks and cover with a lid. Continue cooking for approximately five minutes before removing the lid to give the mix a good stir again. It doesn’t take long for leeks to cook! However, cook according to your preference since you are the one eating it!
Playing With Food
- 1/2 tsp chili pepper flakes (for those who like it hot!)
- julienned vegetables such as bell pepper, carrot, celery, and/or white onion
- sugar snap peas
- broccoli florets