orange chicken stir-fry... 35 minutes

the goods:
1/3 cup cornstarch
2 cups orange juice
1/2 cup soy sauce
1/2 cup rice vinegar
1/4 cup honey
4 garlic cloves, minced
1 to 2 teaspoons red pepper flakes
1 tablespoon vegetable oil
2 to 3 boneless chicken breasts, cut crosswise into 1/2 inch wide strips
1 head broccoli, cut into florets
1 pound carrots (about 5), peeled and thinly sliced on the diagonal
cooked rice



Place cornstarch in a medium bowl. Gradually whisk in orange juice until smooth. Whisk soy sauce, vinegar, honey, garlic, and red-pepper flakes; season with salt.

In a 5-quart nonstick 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 1/2 cup water to pot. Cook partially covered, until water evaporates and broccoli is bright green, 3 minutes. Add reserved chicken and cornstarch mixture (it may need to be whisked again to reincorporate); bring to a boil. Cook until chicken is done and sauce has thickened, 2 to 3 minutes. Serve over rice.