Adapted from Sweet Asian Beef Stir Fry at EatingWell and Velveting Meat is a Chinese Cooking Technique at Bon Appétit.
For the chicken
Cut a large chicken breast into bite size pieces.
Make a slurry by mixing together
1 tablespoon cornstarch,
1 tablespoon low sodium soy sauce and
1 teaspoon rice vinegar.
Coat the chicken in the cornstarch mixture. Cover and refrigerate for 30 minutes to one hour.
Cook rice, whole wheat spaghetti or soba noodles according to package directions.
For the sauce stir together
¼ cup orange marmalade
¼ cup teriyaki sauce or low sodium soy sauce
1 tablespoon honey
2 tablespoons freshly grated ginger
crushed red pepper to taste
And set aside.
For the stir fry vegetables
½ small red onion, cut into small wedges
2 cups small broccoli florets
1 large carrot, julienned
1 cup snap peas
3 small sweet peppers, julienned
6 mushrooms, sliced
Canola oil
Heat a couple of tablespoons of canola oil in a wok on medium high heat. Add the broccoli and onion to the hot wok; cover and cook for 3 minutes stirring occasionally. Add the carrots and snap peas then cover and cook for 3 minutes stirring occasionally. Add the peppers and mushrooms and cook covered for 2 more minutes stirring occasionally. Remove the vegetables from the wok.
Add a couple tablespoons of canola oil to the wok along with the coated chicken. Cover and cook stirring occasionally until the chicken is browned and cooked through.
Add the vegetables back into the wok and add the sauce. Stir to combine and cook for 2 more minutes.
Serve over your choice of rice, whole wheat spaghetti or soba noodles.