3 pounds of boneless chicken breasts, cut cross-wise in to strips about 2" long and ¼" thick
1 extra large head of broccoli, cut into florets, stalks peeled and thinly sliced
1 pound of carrots (about 5), peeled and thinly sliced on the diagonal
cooked rice, for serving
Instructions
Place cornstarch in a medium bowl. Gradually whisk in orange juice until smooth. Whisk in soy sauce, vinegar, honey, garlic, and red-pepper flakes; season with salt. Set mixture aside.
In a 5-quart nonstick Dutch oven or pot, heat oil over medium-high. Working in batches, cook chicken on one side until slightly browned, 2 to 4 minutes; transfer to a plate, and set aside (chicken will cook more later).
Add broccoli, carrots and a ½ cup water to the pot. Cook, partially covered until water has evaporated and broccoli is bright green, 3 minutes. Add reserved chicken and corn starch mixture; bring to a boil. Cook until chicken is opaque throughout and sauce has thickened 2 to 3 minutes. Serce stir-fry over rice.
To Freeze Prepare: Prepare through step 3, omitting rice; cool to room temperature. Freeze ½-cup servings in airtight containers.
To Cook From Frozen: Run container(s) under hot water to release frozen stir-fry. Place in a medium saucepan with ½ cup water per serving. Cover and heat over medium-high, stirring occasionally until heated through, 10 to 12 minutes.
Recipe by Culinary Mamas at https://culinarymamas.com/orange-chicken-stir-fry-2/