1/4 cup 1/4-inch cut peppers (chef's choice), green, red or yellow, cut into chunks
1/4 cup 1/4-inch cut yellow squash
1/4 cup 1/4-inch cut zucchini
1/4 cup snow peas
1/4 cup sliced mushrooms
1/4 cup baby corn
1/4 cup 1/4-inch cut bok choy
2 cups cooked rice
Salt and freshly ground black pepper
Freshly chopped herbs
Orange slices, for garnish
Steps:
Rinse chicken and pat dry. Cut chicken into 1-inch pieces. Marinate with favorite spices and 1/2 cup olive oil overnight in the refrigerator. Set aside.
For sauce, stir together orange juice, cornstarch, sherry, ginger, garlic, red pepper flakes, and orange zest. Set aside. Preheat wok and add 1/4 cup olive oil over medium heat. Stir-fry chicken until no longer pink, quickly moving it through the wok. Add broccoli, onions, carrots, peppers, squash and zucchini and cook until al dente. Add snow peas, mushrooms, baby corn, bok choy and do the same. Stir sauce; add to center of the wok. Cook and stir for 2 minutes more. Stir all ingredients and coat with sauce. Season, to taste. Serve immediately over rice and garnish with fresh herbs, orange zest or orange slices.
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