Orange-ginger Chicken Stir-fry
Paul Sprowls
Director of Dining Services
Westminster Woods Presbyterian Senior Living
Huntingdon, Pa.
At Westminster Woods Senior Living, managed by Cura Hospitality, dining director Sprowls created a Wots in the Wok meal program for independent living residents. Chefs cook to order from the fully-equipped Wok Wagon, a trailer that travels to four locations around the campus. This chicken stir-fry with assorted vegetables and rice is a favorite for lunch.
Ingredients
Sauce
2 garlic cloves, minced
2 tsp. grated orange zest
2 tbsp. water
2 tbsp. sesame oil
2 tbsp. vegetable oil
Chicken and vegetables
½ tbsp. vegetable oil
1 chicken breast (4 oz.), cut into strips
¼ cup sliced carrots
¼ cup sliced onions
¼ cup sliced fresh mushrooms
¼ cup small broccoli florets
¼ cup sliced zucchini or yellow summer squash
Hot cooked rice
Steps
1. Per order, for sauce, combine garlic, orange zest, water, sesame oil and vegetable oil; stir well and set aside.
2. Place wok over medium-high heat, adding ½ tbsp. oil. Add chicken; stir-fry until opaque.
3. Stir in vegetables; cook until tender-crisp. Stir in sauce and toss to combine.
4. Serve hot, over steamed rice.