Freezer Friendly: Sticky Orange Chicken
2 tsp grated orange zest
160ml freshly squeezed orange juice
120ml dry sherry
2 tbsp hoisin sauce
2 tbsp toasted sesame oil
1 tbsp honey
4 tsp chili sauce
2 tbsp olive oil
1kg boneless skinless chicken breasts, cut into thin strips
1 red pepper, sliced
100g fresh sugar snap peas
2 tsp cornstarch
2 tsp water
In a bowl, mix orange zest, orange juice, sherry, hoisin sauce, sesame oil, honey and chili sauce. Pour half of sauce into small tupperware container; seal tightly.
Place chicken in large freezer plastic bag; add remaining half of sauce; seal bag. Refrigerate container of sauce and bag of chicken 8 hours or overnight, or freeze up to 2 months. If sauce and chicken are frozen, place in refrigerator to defrost overnight.
Remove chicken from marinade; discard marinade. In wok or a large frying pan, heat olive oil over medium heat. Add chicken; stir-fry until cooked through.
Remove chicken. Add red pepper and peas; cook 1 to 2 minutes. Return chicken; add thawed sauce. In small bowl, mix cornstarch and water until smooth; add to sauce. Cook until sauce is thickened.
Serve over rice. Garnish with a sprinkle of cashews. Enjoy!
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