- 1 lb. boneless, skinless chicken breasts or strips
- 3/4 cup fresh-squeezed orange juice
- 1 tbsp fresh grated ginger
- 1/4 cup soy sauce
- 1 clove minced garlic
- vegetables: choose from strips of carrot, zucchini, green pepper, orange or yellow pepper, red pepper, chopped cabbage or bok choy, onion, and water chestnuts, bean sprouts, sliced mushrooms
- almonds
- toasted sesame seeds
- 1/4 cup peanut or sesame oil
Cut chicken breasts into strips, pound a bit to flatten, place in a dish. In a measuring cup, mix orange juice, soy sauce, 1/2 tbsp ginger root, 1/2 clove chopped garlic. Pour over chicken and refrigerate at least an hour. Wash and prepare desired vegetables. Cut vegetables in strips.
Heat 2 tbsp oil in a wok or big skillet, stir in remaining ginger and garlic and stir in. Add and cook vegetables in batches if necessary, adding more oil as needed, and removing vegetables and setting aside when still crisp.
Take the chicken pieces from the marinade, but keep the marinade for later. Cook chicken strips in hot oil, just before removing, toss in a small handful of almonds. Remove chicken and almonds and keep warm. Add sesame seeds to the remaining oil in the pan, stir, then add the marinade. Bring to a boil and continue to stir and cook until reduced by half (liquid evaporates.) Serve stir-fried chicken and vegetables with this sauce.
