Spicy Orange Pepper Chicken
Fresh orange, spicy jalapeño, crisp bell peppers and a sweet, pungent sauce make this quick chicken stir fry a great choice for an easy dinner. It's versatile enough to be served over rice or noodles. We like thin whole-wheat spaghetti because we feel its mild, nutty flavors make a nice complement, but white rice, brown rice, rice noodles, or even ramen would be just as tasty.
- 1 lb boneless chicken tenderloins
- 2 teaspoons soy sauce
- 1 teaspoon orange juice
- 1 teaspoon cornstarch
- 1 tablespoon vegetable oil
- 1 clove garlic, finely chopped
- 2 jalapeno peppers, seeded and chopped
- 1 small red bell pepper, seeded and cut into 1-inch pieces
- 1 small green pepper, seeded and cut into 1-inch pieces
- 1/2 small red onion, thinly sliced
- 1 fresh orange, peeled and sliced
- 1/3 cup ketchup
- 1/4 cup orange juice
- 1 teaspoon sriracha (Asian hot sauce)
- 1 teaspoon sugar
- Noodles or rice
- Prepare the chicken by trimming away any white connective tissue. Cut each tenderloin in half lengthwise, then crosswise and place in a bowl. Mix the soy sauce, orange juice and cornstarch, pour over chicken and toss to coat. Let stand for 10-15 minutes.
- Mix the ketchup, orange juice and sriracha in a glass measure. Add the sugar and mix until dissolved. Set aside.
- Add oil to a pre-heated stir fry pan and add the red onion. Stir fry for 1 minute, add the garlic and continue cooking for another 30 seconds. Add the chicken and continue stir-frying until the chicken is almost cooked through, about 2 minutes.
- Add the jalapeños and bell pepper and continue cooking just until the bell pepper is crisp tender, about 2 minutes more. Add the sauce, stir to coat the chicken evenly and heat to bubbling. Season with freshly ground black pepper. Serve over noodles or rice.
Recipe adapted from "Martin Yan's Quick and Easy" by Martin Yan