To prepare a culinary delight that will delight the taste buds, we will start by making a flavorful sauce that will add a touch of flavor to our dish. In a bowl, mix fresh orange juice with soy sauce, gradually adding water to achieve a more fluid consistency. Then, incorporate the cornstarch, which will help thicken the sauce, and crush the garlic, allowing the flavors to meld together. Once you have a homogeneous mixture, set the sauce aside to let the ingredients mingle.
We continue the process by preparing the vegetables. In a large pan or wok, add a tablespoon of olive oil or sunflower oil, heating it over medium heat. The carrots, sliced thinly, will be the first to go in. Sauté them for about 2 minutes, stirring constantly to prevent sticking. Then, add the broccoli and cauliflower, both cut into small florets. These fresh vegetables will bring a vibrant color to the dish, and quick cooking will keep their crunchy texture. Keep stirring for 3-4 minutes, then remove the vegetables from the pan and place them on a plate to cool slightly.
In the same pan, add the other two tablespoons of oil and the chicken, cut into small, even pieces. Fry the chicken for about 5 minutes, stirring constantly to ensure it cooks evenly. The meat should become golden and cooked through. Once the chicken is ready, push it to the side of the pan, making room for the sauce you prepared earlier. Pour the sauce into the pan, gently stirring to combine the flavors. Then, reintroduce the sautéed vegetables, mixing everything to achieve an even blend of chicken and vegetables.
Now, our dish is almost ready. Serve the delicious mixture of hot chicken and vegetables over the pre-cooked rice. The rice will absorb the savory sauce, giving it a pleasant texture. Garnish the dish with a few slices of orange or toasted sesame seeds for an extra touch of aesthetics and flavor. This is a perfect dish for a quick yet sophisticated dinner that will bring a touch of joy to your table. Enjoy every bite!
We continue the process by preparing the vegetables. In a large pan or wok, add a tablespoon of olive oil or sunflower oil, heating it over medium heat. The carrots, sliced thinly, will be the first to go in. Sauté them for about 2 minutes, stirring constantly to prevent sticking. Then, add the broccoli and cauliflower, both cut into small florets. These fresh vegetables will bring a vibrant color to the dish, and quick cooking will keep their crunchy texture. Keep stirring for 3-4 minutes, then remove the vegetables from the pan and place them on a plate to cool slightly.
In the same pan, add the other two tablespoons of oil and the chicken, cut into small, even pieces. Fry the chicken for about 5 minutes, stirring constantly to ensure it cooks evenly. The meat should become golden and cooked through. Once the chicken is ready, push it to the side of the pan, making room for the sauce you prepared earlier. Pour the sauce into the pan, gently stirring to combine the flavors. Then, reintroduce the sautéed vegetables, mixing everything to achieve an even blend of chicken and vegetables.
Now, our dish is almost ready. Serve the delicious mixture of hot chicken and vegetables over the pre-cooked rice. The rice will absorb the savory sauce, giving it a pleasant texture. Garnish the dish with a few slices of orange or toasted sesame seeds for an extra touch of aesthetics and flavor. This is a perfect dish for a quick yet sophisticated dinner that will bring a touch of joy to your table. Enjoy every bite!
Ingredients
3 tablespoons of orange juice (I used 5) 2 tablespoons of soy sauce 2 tablespoons of water (I used 3) 3/4 teaspoon of cornstarch (or flour) 1/4 teaspoon of garlic powder (I used one well-crushed clove) 2 carrots sliced 300g broccoli and cauliflower (I didn't have cauliflower, I only used broccoli) 2 tablespoons of oil (the recipe says canola oil) 370-400g chicken (I used pork but it's much better with chicken) about half a cup of uncooked rice