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“I found this in a cookbook called 1000 Classic Recipes and have loved it since the first time I made it!”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons vegetable oil
  • 2 tablespoons sesame oil
  • 1 lb boneless skinless chicken breast, sliced into strips (I like to cube it)
  • 9 ounces broccoli, divided into small flowerets
  • 9 ounces baby corn, halved if large
  • 1 small red bell pepper, cored, seeded, and sliced
  • 2 tablespoons soy sauce
  • 1 cup orange juice
  • 2 teaspoons cornstarch (I sometimes have to add a little more cornstarch at the end to get it to thicken up a bit)
  • 2 tablespoons toasted sesame seeds
  • 13 cup roasted shelled, unsalted peanuts (make sure you get the unsalted ones. The soy sauce makes this dish salty enough)
  • rice or noodles, to serve

Directions

  1. Heat the vegetable oil and sesame oil in a large, heavy-bottomed skillet or wok until smoking.
  2. Add the chicken strips and stir-fry until browned, about 4-5 minutes.
  3. Add the broccoli, corn, and red bell pepper and stir-fry for 1-2 minutes more.
  4. Meanwhile, mix the soy sauce with the orange juice and cornstarch. Stir the into the chicken and vegetable mixture, stirring constantly until the sauce has slightly thickened and a glaze develops.
  5. Stir in the sesame seeds and peanuts, mixing well. Heat the stir-fry for 3-4 minutes more.
  6. Transfer the stir-fry to a warm serving dish and serve with rice or noodles.

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