Chicken Stir Fry

As much as I love the taste of Chinese food, I don’t like the huge calorie count, tons of sodium, and grease that comes with it. In an attempt to replicate the flavor and make it healthier, I like to experiment at home with stir fry—especially ones that have chicken.

My recipe for chicken stir fry is quick and yummy. Obviously it’s not as good as takeout Chinese—what is?!—but it’s a nice substitute. (It’s also cheaper and can be made at home.) To keep it somewhat authentic, a good amount of oil is need. For occasional use, this is ok, but I wouldn’t make a habit of it. I use sesame oil, but olive or veggie oil can be used if you don’t keep sesame on hand.

To make Chicken Stir Fry, you will need:

1-lb chicken tenderloins (plus flour/egg to dredge)
1/2 white onion, sliced
1/2 box spaghetti
2 cups broccoli florets
3 tsp sesame oil

For the sauce:

2 tbs of soy sauce
Juice of an orange
Clove of crushed garlic
1 tsp ginger
1 tbs cornstarch, dissolved in water

Start by boiling pasta, adding broccoli for the last 3 minutes. Drain completely and put into a large bowl.

Dip the chicken strips in egg and then in flour, set aside. Add 1 tsp oil to a large pan and heat to medium-high; add onions and cook until translucent. Remove onion and mix with the pasta/broccoli. Put remaining oil in pan, then stir-fry the chicken until golden brown, approximately 5 minutes. When chicken is done, remove to pasta bowl. Add every ingredient for the sauce and bring to a boil; when thickened, pour over and mix.

Note: for those who like a lot of sauce, you will need to increase the recipe. I don’t like food swimming in liquid and this is on the drier side.