1½ Tbsp cooking Oil (I used extra light olive oil)
1 small onion, sliced
1 lb to 1¼ lb chicken breast, trimmed and cut into 1″ pieces
Broccoli florets (from 1 head of broccoli)
1 bunch asparagus spears, bases trimmed and cut into 1″ pieces
1 large carrot, sliced into matchsticks
Marinade Ingredients:
¼ cup cold water
½ Tbsp corn starch
½ Tbsp grated orange zest (zest from ½ orange)
½ cup freshly squeezed orange juice (from the same orange)
4 Tbsp soy sauce
2 tsp sesame oil
1 Tbsp fresh ginger, grated
3 garlic cloves, finely minced
2 Tbsp honey
In a bowl, whisk together cold water and starch, then whisk in the rest of the Marinade ingredients. Add ¼ of your marinade to your prepared chicken meat stir and let it marinate while preparing the rest of your veggies. Heat a large wok or heavy bottomed saute pan over high heat. Add ½ cup water to pan and as soon as it boils, add broccoli, carrot and asparagus. Cover and let it steam cook for 2 minutes over high heat until the veggies are crisp tender and bright green. Remove veggies to a bowl then rinse and dry your pan. Again, heat the pan over high heat and stir in 1½ Tbsp oil. Add onion and saute 1 minute, stirring constantly. Add the marinated chicken to the hot skillet in a single layer and let the chicken sit untouched for 2 minutes until browned, then stir to brown the other side. Once chicken is almost cooked, add the reserved marinade and simmer 3 minutes or until sauce thickens. Stir in the vegetables and continue to cook another couple of minutes. Serve over rice.
Serving/Garnish: Toasted sesame seeds (medium heat 2 minutes, tossing frequently).
