True Orange Stir-Fry Chicken

True Orange stir fry chicken on a decorative plate

A zesty stir-fry to serve with rice and veggies. Recipe serves 4.


4 boneless, skinless chicken breasts (or thighs) cut into 1-inch cubes

2 tablespoons dry sherry
1/2 tablespoons cornstarch (corn flour)

12 packets True Orange dissolved in 1/3 cup of water
2 tablespoons soy sauce (or Tamari if making gluten-free)
1 teaspoon sesame oil
1 teaspoon brown sugar
1/4 teaspoon chile paste

1 clove of garlic, minced
1 slice ginger, minced
A combination of sliced vegetables (such as bell peppers, onions, and/or broccoli)
Oil for stir-frying

  1. Place the cubed chicken in a bowl and add the marinade ingredients.
  2. Marinate the chicken for 30 minutes.
  3. While the chicken is marinating, prepare the sauce ingredients and the garlic and ginger.
  4. Heat large skillet or wok and add oil. When oil is hot, add garlic and ginger and stir-fry until just aromatic.
  5. Add the chicken and vegetables, and stir-fry until chicken changes color.
  6. Push chicken and vegetables to the sides of skillet or wok, making a well in the middle.
  7. Add the sauce.
  8. Mix everything together and cook for another minute.
  9. Remove from heat and allow to stand for 5 minutes uncovered or until sauces thickens. Serve hot.