This recipe is a fusion of a lemon chicken stir fry with the addition of mandarin juice giving it hints of what you would find in orange chicken. This is a fairly straightforward dish that anyone can make. No crazy ingredients that you can’t find at your local grocery store. Let’s get things started.Â
Begin by prepping your chicken thighs. We use boneless skinless chicken thighs here. Cut them into bit size pieces. Lightly dust the chicken bites with corn starch.Â
Start a pan on medium high heat and add a couple tablespoons of vegetable oil. I typically use EVOO, but with asian dishes I stick with vegetable oil because it has a higher smoke point.
Cook the chicken until golden brown on the outside. Remove from pan and place on a plate with a paper towel. The paper towel soaks up an excess oil. Duh.Â
Chop your veggies. Make them uniform so they cook evenly. You can use whatever you have lying around. I went with green beans, onion, bell pepper, poblano pepper and jalapeño. Set aside for now.
Let’s get saucy. Mix all of the ingredients for the sauce (in the recipe card below) in a small bowl.Â
Add another Tb of veggie oil to the pan you used to fry up the chicken. Heat to medium high and toss in your veggies. Cook for about 3 – 4 minutes tossing them around from time to time. Now add your sauce. Reduce the sauce down until it is nice and thick and viscous… kinda like motor oil.Â
Add the chicken back to the pan to heat it back up. Toss around for a minute or 2 and make sure everything is coated evenly. Serve with steamed white rice and wha la! Hey! You just cooked something!
Quick Lemon Mandarin Chicken Stir Fry
Ingredients
Sauce
- 1/4 Cup Soy Sauce
- 3 Tb Brown Sugar
- 1 Tsp Habanero Hot Sauce
- 3 Tb Lemon Juice
- 1 Mandarin Juiced
- 1 Tb Chili Garlic Sauce
- 1 Tsp Oyster Sauce
- Lemon Zest Of one lemon
- 1 Tsp Ginger Grated
- 5 Cloves Garlic Minced
Stir Fry
- 1 Lb Chicken Thigh Boneless - Skinless
- 1/2 Poblano Pepper
- 1/2 Head Brocoli
- 1 Bell Pepper
- 1 Jalapeno
- 1/4 White Onion
- 1 Cup Rice
- 3 Tb Vegetable Oil
Instructions
- Combine ingredients for sauce in bowl. Set aside.
- Cut chicken into bite size pieces. Light bread with corn starch in a bowl.
- Heat 2 Tb of vegetable oil in a large pan at medium high heat. Cook chicken until done and light brown. Set aside on a plate with a paper towel.
- Chop vegetables into bite size pieces keeping them as uniform as possible. Heat 1 Tb of vegetable oil in the same pan the chicken was cooked in on medium high heat. Cook vegetables for 3 - 4 minutes while tossing from time to time.
- Add the sauce. Reduce down another 3 - 4 minutes until the sauce because thick.
- Add the chicken back in and heat to warm while coating the chicken evenly.
- Serve with steamed white rice.