Orange Chicken Stir Fry

When my mom and dad came for a visit recently, we made this stir fry. You know how sometimes when you stir fry chicken it turns really tough? That always makes me feel like I'm gnawing on shoe leather. Nasty. Well, my brother is a fantastic cook, and he taught my mom a technique that ensures juicy stir fried chicken. It requires massaging the chicken. Yes, you read that right: Chicken massage. Sounds strange/gross/crazy-town, but it works!

So, dim the lights, light a eucalyptus-scented candle, bust out your favorite Enya CD, and get cooking!

Orange Chicken Stir Fry
Serves: 4
Adapted from PBS

Sauce:
1/2 cup orange juice
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon hoisin sauce
1 tablespoon minced pickled ginger*

Stir Fry:
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
3 tablespoons water
3 tablespoons corn starch
1 tablespoon oil
8 ounces snow peas
1 small head broccoli, cut into bite-sized pieces
Hot cooked rice, for serving

Whisk together sauce ingredients and set aside.

Place chicken in a separate bowl. Add water and use your hands to massage water into the chicken for 1-2 minutes. (Yes, this looks and sounds strange. You're gonna have to trust me.) You'll notice that the chicken has sucked up the water. At this point, add corn starch and massage it into the chicken for another 1-2 minutes.

Meanwhile, place broccoli and 1/2 cup water in a large skillet. Bring water to a boil. Cover and cook for 3 minutes. Add snow peas and cook for another 2 minutes. Drain and set vegetables aside.

Add oil to the skillet over medium-high heat and cook the chicken until is cooked through, about 4 minutes. Stir in the vegetables and cook for 1 minute. Add the sauce a few tablespoons at a time to give it a chance to cook down and thicken. Serve over rice.

*Don't have pickled ginger? Don't let that stop you! Try substituting with 1 teaspoon ground ginger, 1 tablespoon finely chopped crystallized ginger, or 1 teaspoon peeled and minced fresh ginger.