Cantonese Orange Stir Fry

Beautiful. Simple. Comes together quickly, and presents pretty well! You can serve this with rice - since it was just me eating and it's hard to cook for one, I just left the rice out and ate the whole thing by myself. :) This would also be delicious with broccoli.

Cantonese Orange Stir Fry

For the Sauce:
1-1/2 tsp. cornstarch
2 tsp. soy sauce
1/4 c. homemade or lower-salt canned chicken broth
2 Tbsp. thawed frozen orange juice concentrate
1-1/2 tsp. oyster sauce
1 tsp. granulated sugar
1/2 tsp. minced fresh ginger

For the Stir-Fry:
1 lb. boneless, skinless chicken breasts, trimmed of any fat or sinew
1/4 tsp. kosher salt
Ground white pepper
1 c. sliced carrots (I used pre-cut matchsticks)
1 c. green bell pepper strips (2x1/3-inch strips)
1 c. sliced shiitake mushroom caps (I used cremini)
1 c. sliced red onions (1/2-inch slices)
2 Tbsp. very thinly sliced scallions
2 tsp. minced fresh ginger
2 tsp. minced garlic

For the Sauce:
In a measuring cup, combine the cornstarch with the soy sauce, whisking to blend. Then whisk in the chicken broth, orange juice concentrate, oyster sauce, sugar, and minced ginger.

For the Stir-Fry:
Cut the chicken across the grain into 1/4-inch slices, then into pieces 2 inches long and 1 inch wide. Season the chicken with kosher salt and a dash of white pepper; toss to combine. Fill a small bowl with water and keep it near the stove. Heat a 12-inch skillet or a stir-fry pan over high heat for 2 minutes. Add 1 Tbs. of the vegetable oil, swirl to coat the pan evenly, and heat until the oil just barely begins to smoke, about 30 seconds (only a light haze is necessary). Add the seasoned chicken. Let it sear for about 15 seconds and then begin to stir occasionally (every 10 seconds or so) until its raw appearance is gone but the center is slightly undercooked — 1 to 2 minutes. Transfer to a bowl.

Add the remaining 1 Tbsp. oil to the pan and swirl to coat evenly. Add the carrots, green bell peppers, mushrooms, and red onions and 1 Tbsp. water and cook, stirring constantly, for 1 minute. Add the scallions, ginger and garlic and continue to cook, stirring constantly, until the vegetables are crisp-tender, 1 to 4 minutes. If the bottom of the pan looks like it's starting to burn, add more water, 1 Tbsp. at a time.

Stir the chicken back into the pan and cook for another 30 seconds to reheat and blend the flavors. Whisk the sauce to recombine it. Pour the sauce into the pan, stirring well to coat evenly, and cook until it thickens, 15 to 20 seconds. Transfer the stir-fry to a bowl and serve immediately.