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.
Makes 4 servings
Adapted from "Martin Yan's Quick and Easy" by Martin Yan