Red Curry Orange Chicken Stir Fry

Green Girl Goodies, July 2012

Stir fry is one of my favorite quick meals on a busy weeknight.  I like to pack my stir fry with veggies and usually tend toward lean proteins like chicken breast or tofu.  Stir fry is great because it can be served over almost any grain to form a well-balanced meal.  You can also experiment with many different flavor profiles when creating your sauce.  In this recipe I let the chicken marinate in a Thai red curry, jalapeno and orange sauce.  The marinade is very spicy so I toned down the spice with the coconut milk in the stir fry sauce. 

FOR THE CHICKEN: 

3 ea Chicken Breasts, medium*

 

*If using for stir fry, cut the chicken into ½” cubes

Spicy Red Curry Orange Marinade 

 

 

Yield approximately 2 cups (perfect for the amount of chicken listed above)

1 ea Orange, medium, cut into thin segments

 

 

1 ea Jalapeno, medium, rough chopped

½ ea Yellow Onion, small, rough chopped

4 ea Garlic Cloves, crushed

1 tb Soy Milk

2 tsp Agave

2 tsp Vegetable Oil

1 tsp Soy Sauce

1 tsp Memmi Sauce

1 tsp Red Curry Paste, preferably Mae Ploy

¼ tsp + 2 pinches Kosher Salt

-     Put the chopped onion, jalapeno and crushed garlic into a food processor and pulse until minced.

 

-     Add the remaining ingredients except the orange to the food processor with the onion mixture and blend.

 

-     Use your hands to squeeze the orange segments onto the chicken, saving the rinds for the marinade as well.

-     Pour the onion mixture onto the chicken and rub it in.

 

-     Let the chicken marinate for at least 2 and up to 24 hours.

FOR THE STIR FRY:

Yield 4 to 6 servings

Spicy Red Curry Orange Marinated Chicken (see above)

1 ½ c Gold Potatoes, medium diced and set in water until ready to use

 

 

 

1 ¼ c Yellow Onion, medium dice**

1 c Yellow Pepper, medium dice**

½ c Red Pepper, medium dice

3 c Spinach, hand torn

1 ½ c Tomatoes, small dice

1 c Cilantro, rough chop

1 13.5 fl oz can, Coconut Milk

3 tb Sweet Chile Sauce, preferably Mae Ploy

1 tb Kosher Salt

6 tsp Vegetable Oil

**Heaping cups

-     Heat a large sauté pan over high heat and add 3 tsp vegetable oil.  Let the oil heat briefly then add the chicken with the marinade.  I chose to leave in the orange rinds when cooking which creates a slightly bitter flavor from the pith.  To avoid the bitterness, remove the orange segments from the chicken before cooking.

 

 

 

-     Cook the chicken until done but still tender and place in a large stock pot or wok.  Add an additional 3 tsp of oil back to the sauté pan and lightly brown the potatoes.

 

-     Then add your peppers and onions and sweat, stirring to mix.

 

-     Add sweet chile sauce and salt to the vegetables and stir to mix.

 

-     Turn the heat under your stock pot or wok to medium high and add your vegetable mixture to the pot.  Stir the vegetables to mix with the chicken, add the coconut milk and turn the heat back up to high.

 

-     Bring the coconut milk to a boil.  Turn off the heat and add your spinach, tomatoes and cilantro.

 

 

 

-     Serve your stir fry over your choice of grain.  Seen below over quinoa! 

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