Orange Chicken and Veggie Stir-Fry

This is a delicious dish with lots of wonderful veggies! The chicken has a light orange flavor, but you can amp it up by pouring some of the orange juice into the veggies along with the chicken and simmering it a bit.

1 tbsp toasted sesame oil
14 oz pkg. chicken tenders, cut in strips
1 orange

2 tbsp peanut oil
1 tsp minced garlic
1 1/2 cup broccoli florets, roughly chopped
1 1/2 cup cauliflower florets, roughly chopped
2 cups snow peas, cut in short strips
2 tbsp shoyu
2 tbsp mirin
2 green onions, chopped in 1/4″ pieces
8 oz white mushrooms, sliced
1 bunch chard, stems removed, cut in strips
1 tbsp toasted sesame oil

Add sesame oil in 12″ skillet and turn heat on med-low. Add chicken strips, then cut orange in half and squeeze juice from entire orange over the chicken. Grate a bit of the peel over the chicken (about 1 tsp) and cover.

Add peanut oil in 16″ skillet and turn heat on med-low. Add minced garlic, then chop up broccoli and cauliflower florets and add to large skillet. Cut up snow peas discarding stem ends and add to large skillet. Add shoyu and mirin in large skillet and stir to distribute. Turn over chicken strips, turn on low to simmer and cover. Cut up green onions and add to large skillet, then slice up mushrooms and add to large skillet, stirring each into veggies to distribute flavors. Remove all stems from chard and cut leaves into strips, add into large skillet, stir, and cover. Cook until leaves start to wilt, then add chicken strips (and a bit of the orange juice if desired), stir, turn heat to low and cover. Cook chicken and veggies together for a couple minutes, then serve!

Makes about 3-4 servings.

Enjoy!

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