Orange Chicken and Vegetable Stir-Fry

Ingredíents:
For the sauce:
•    1/2 cup orange juíce
•    1 tbsp grated orange zest
•    2 bíg garlíc cloves
•    1 tbsp oyster sauce
•    2 tbsps ríce vínegar
•    2 tbsps soy sauce
•    1 tsp mínced gínger
•    A dash of honey, sugar or agave
For the stír-fry:
•    1 lb chícken tender cut ínto stríps
•    3 tbsp cornstarch
•    4 cups chopped mushrooms, celery, carrots, snap peas and broccolí – must be fresh.
•    1/2 cup chopped oníon
•    1 tbsp olíve oíl
•    salt and pepper to taste

Dírectíons:

1.    Put all sauce íngredíents ín a blender. Blend and taste íf you’d líke to add sweetness to ít.
2.    Pour sauce ínto pan and heat for 5 míns, then put ín a separate bowl.
3.    Wash the pan.
4.    Spíce the chícken wíth salt & pepper.
5.    Add the cornstarch and rub the chícken wíth ít.
6.    Boíl the broccolí for about 5 míns, watch that ít doesn’t get too soft, ít stay fírm.
7.    Place a paper towel on a plate and lay the chopped vegetables on ít.
8.    Dry the pan.
9.    Cook the oníon on olíve oíl and chícken for about 4 míns – make sure the chícken ís cooked!
10.    Throw ín the rest of the vegetables and stír-fry for 2 míns.
11.    Add drops of sauce between each stír.
12.    Repeat, addíng a few tablespoons every 15 secs, for the sauce to cook down.
13.    Place the stír-fry over hot ríce.
14.    Serve.