|1||package PERDUE® FRESH CUTS™ Chicken Breast Strips|
|1||cup orange juice|
|2||tbsp soy sauce|
|1/4||tsp black pepper|
|3||tbsp peanut or canola oil, divided|
|2||cloves garlic, minced|
|2||tsp fresh ginger|
|1 1/2||cup broccoli florets|
|1||small red bell pepper, julienned|
|1||small onion, sliced|
|1||(8-ounce) box fresh shiitake mushrooms, sliced|
|1/2||cup baby corn|
|4||cups cooked rice, for serving|
|1/2||cup toasted nuts (walnuts or peanuts) if desired|
Add the remaining 1 tablespoon of oil to the wok. Stir-fry the garlic and ginger for 30 seconds until fragrant. Add the broccoli florets, red bell pepper, onion, shiitake mushrooms and baby corn. Stir-fry for 2 to 3 minutes, until vegetables are tender-crisp. Add the cooked chicken back to the wok and heat through.
Whisk the orange juice mixture into the wok and bring to a simmer. Simmer for about 5 minutes, until sauce has thickened. Divide rice among 6 plates. Top with Easy Orange Chicken Strip Stir-Fry. Garnish with toasted nuts, if desired. Serve with hot tea.
Season the chicken with salt and black pepper. In a wok or large skillet, heat 2 tablespoons of oil over medium-high heat. Add the seasoned chicken and stir-fry until browned and cooked through, about 5 minutes. Chicken is done when a meat thermometer inserted in the center reaches 170°F. Transfer to a plate.
In a 2-cup measuring cup, whisk together the orange juice, soy sauce and cornstarch. Set aside.
Want a 10-minute chicken stir-fry? Try using pre-cut Asian vegetable mixes. You can find trays of fresh stir-fry mixes in the produce section or bags of frozen in the freezer aisle of most grocery stores.