Orange Chicken and Beef Stir-Fry
For the Sauce
- 2 tbsp Chosen Foods 100% Pure Avocado Oil
- 1 tbsp sesame oil toasted or not both work
- ½ orange juiced
- 1 orange zested
- 2 tbsp ponzu saunce or soy sauce or coconut aminos for soy-free
- 2" knob of fresh ginger grated
- 1 clove garlic minced
- 2 tbsp honey
Your Choice of Meat
- 1 lb lean marinated steak, sliced or 1 lb. uncooked chicken, sliced
- 8 cup sliced veggies of choice
- a dash of avocado oil for the pan
Prepare the sauce by combining all ingredients in a small bowl. Whisk well until honey is dissolved. Set the bowl aside. Organize your work area by separating all sliced vegetables by type in different bowls or piles. Chop and have ready any desired garnishes. The cooking process will move quickly and all ingredients should be prepped and ready to go.
Heat a wok (or very large non-stick skillet) over medium to high heat. If using a wok, heat level will vary based on use a gas vs electric stove top. You’ll know the wok is hot enough if a couple drops of hot water are placed in the pan and they roll around a bit before evaporating.
Once hot, add enough avocado oil to coat the bottom and sides of the wok (if the oil smokes when added, your pan is too hot and should be removed to cool slightly before continuing). Add the sliced steak (or chicken) and cook until one side is browned. Flip the meat and move it up the sides of the pan to make room for the vegetables.
Add the veggies to the pan in stages, beginning with the densest first. For example, carrots or other root vegetables should always be added first and delicate vegetables like napa cabbage should be added last. Medium density vegetables like bell peppers and snow peas can be added in the middle. Cook each vegetable for about 1 minute, stirring frequently, before adding the next vegetable. Add the reserved sauce when the final vegetable is added. Stir well and cook 2-3 minutes. Immediately pour out onto a platter for serving.