By , Bruce Weinstein and Mark Scarbrough
Published November 18, 2016
Serves 4
Ingredients:
Steps:
1. Whisk the orange juice concentrate, soy sauce, black vinegar or its substitutes, Shaoxing or sherry, chili sauce, and sugar in a small bowl until the sugar dissolves; set aside.
2. Heat a large wok or a large, high-sided sauté pan over medium-high heat until a drop of water skitters around the pan. Swirl in the peanut oil, then add the garlic and ginger. Stir-fry until aromatic, about 20 seconds (do not let the garlic brown). Add the chicken strips and stir-fry for 2 minutes until almost cooked through.
3. Add the broccoli and mushrooms; stir-fry until the mushrooms begin to give off their liquid to form a sauce, about 1 minute.
4. Pour in the orange juice concentrate mixture and bring the sauce to a simmer, stirring occasionally.
5. Add the scallions and orange zest; cook for 1 minute, stirring a few times. Then stir the cornstarch or arrowroot mixture into the sauce. Wait for it to come back to a boil, just until thickened, about 15 seconds. Remove from the heat and let stand for a couple of minutes before serving.
From "The Ultimate Cookbook"
https://www.foxnews.com/food-drink/orange-chicken-stir-fry