Weekday Stir Fry!

My hubby, who when I started this blog I referred to him as Valley Boy, but that really doesn't stick so for now I will refer to him as the Hub, has been finding recipes on his twitter feeds. He found this particular one on www.FitnessRepublic.com for Orange Chicken Stir Fry, with a quick prep time and a 35 minute cooking time, perfect for a week night.  So hubby stopped at the store on his way home from work one night and we had dinner on the table in under 1 hour!  And it was very good!

(Pardon the shortness of this post.  Recovering from a nasty cold that I brought home from NYC.  And guess who is now starting to come down with it?  Sorry honey!)

Orange Chicken Stir Fry

Ingredients

Salt	½ tsp
Oil, sesame	3 tbsp
Skinless chicken breast, raw	4 breast, bone and skin removed
Orange juice, raw	1 cup
Orange peel, raw	1 tbsp
Bean sprouts, raw	1 cup
Garlic, raw	3 cloves
Onions raw	½ cup, chopped
Soy sauce made from soy and wheat shoyu	¼ cup
Brown sugar	1 tbsp packed
Flat noodles	2 cup
Wheat flour, white, all-purpose, enriched, unbleached	¼ cup

Preparation method

1. In a small bowl combine the orange juice, orange zest, soy sauce, salt, garlic and brown sugar. Mix well.
2. Cut the chicken breast in to 1 inch cubes.
3. Heat oil in a large skillet or wok over medium high heat.
4. When oil begins to bubble, add chicken.
5. Saute until cooked through (no longer pink inside), about 7 to 10 minutes.
6. Add orange sauce mixture to chicken and cook until sauce begins to bubble.
7. Add flour, a little bit at a time, until sauce has thickened to your liking.
8. Add bean sprouts and cook for 1 minute; serve hot over rice

Read more: http://www.fitnessrepublic.com/recipes/orange-chicken-stir-fry.html#ixzz2NjyS5rQ2