A vibrant and flavorful Thai-inspired stir-fry featuring tender chicken pieces, crunchy carrots, and a tangy orange sauce, perfect for a quick weeknight dinner.
Ingredients
4 tablespoons olive oil
2 medium, diced carrots
3 cloves, minced garlic
1 tablespoon, grated ginger
1 pound, diced chicken breast
1/2 cup water
1/4 cup crushed peanuts
1/2 cup orange juice
3 tablespoons soy sauce
2 tablespoons brown sugar
2 tablespoons ketchup
1 teaspoon red pepper flakes
2 tablespoons cornstarch
Method
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add diced carrots, minced garlic, and freshly grated ginger. Sauté the mixture until the carrots start to soften, about 5 minutes, then transfer it to a bowl.
Using the same skillet, add the remaining 2 tablespoons of olive oil. Incorporate the chicken pieces and cook them, stirring frequently, until they are fully cooked and no longer pink in the center, which should take around 10 minutes. Afterward, return the carrot mixture to the skillet and add water, crushed peanuts, freshly squeezed orange juice, soy sauce, brown sugar, ketchup, and a dash of red pepper flakes. Stir everything together and cover the skillet, allowing it to simmer for about 5 minutes until the sugar has completely dissolved.
In a small bowl, take 1/4 cup of the sauce from the skillet and whisk in cornstarch until the mixture is smooth. Pour this cornstarch blend back into the skillet with the chicken and sauce, continuing to cook until the sauce slightly thickens, which should take an additional 5 minutes.
