| Prep: 25 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 9g | 2g | 35g |
| sugars | fibre | protein | salt |
| 21g | 5g | 32g | 2g |
There’s something special about my Satsuma and Ginger Chicken Stir Fry, a dish that feels just as at home in Boston as it would in the heartland of Ireland. The tanginess of the Satsuma oranges and the warming scent of ginger combine to create a dish that brings to mind the comforting warmth of a night gathered around a dinner table with family.
A Taste of Home
This dish, while not traditional in either New England or Ireland, sings with the vibrant flavors of both locales. My Irish grandparents would frequently use ingredients pulled fresh from the earth, and there’s no doubt a hearty stir fry would have been especially welcomed after hours working in the field or at sea. The freshness of the vegetables and the citrusy burst of the Satsumas make this dish pop in the mouth, stirring memories of both the crisp New England shores and the green rolling hills of Ireland.
But this isn’t just pure nostalgia on a plate. The Satsuma and Ginger Chicken Stir Fry is a recipe rich in nutrients too. The oranges are packed with Vitamin C, essential for boosting immunity, while the ginger serves as a great digestive aid. Bell peppers, high in various vitamins and antioxidants, join the party too. According to WebMD, the unique blend of flavours isn’t just good for the palate but for the body too.
A Match Made in Heaven
This dish pairs perfectly with a host of accompanying sides. The sweetness of coconut rice or the heat of a kimchi salad would complement the multi-note melody of the stir fry. Then again, traditional Irish colcannon potatoes or a Boston cream pie for dessert would lend this dish a touch more ‘homeliness’, something we could all do with every now and then. It’s nigh on impossible to not enjoy a Satsuma and Ginger Chicken Stir Fry, whether cooked for a family dinner or shared with friends on a night in. After one bite, I’m sure you’ll be as in love with it as I am.
What You’ll Need
- 1.5 lbs of chicken breasts, cut into thin strips
- 6 Satsuma oranges, peeled and segmented
- 4 tablespoons of canola oil
- 2 tablespoons of fresh ginger, minced
- 3 cloves of garlic, minced
- 2 red bell peppers, thinly sliced
- 2 green bell peppers, thinly sliced
- 1 large yellow onion, thinly sliced
- Salt and pepper to taste
- 1 cup of low sodium soy sauce
- 2 tablespoons of cornstarch
- 1/2 cup of chicken broth
- 2 tablespoons of brown sugar
- 1 tablespoon of sesame oil
- Sesame seeds for garnish (optional)
- Fresh cilantro for garnish (optional)
Method
Step One
Begin by heating 2 tablespoons of canola oil in a large wok or skillet over medium heat. Add the chicken strips and sauté until they are cooked thoroughly and have a light golden color. Season with salt and pepper to taste. Once the chicken is cooked, remove from the wok and set aside.
Step Two
In the same wok, heat an additional 2 tablespoons of canola oil. Add the minced ginger and garlic, then sauté for about one minute until aromatic. Then, add the sliced bell peppers and onion. Continue to sauté until the vegetables have softened but still have a bit of crunch.
Step Three
In a small bowl, combine the low sodium soy sauce, cornstarch, chicken broth, brown sugar, and sesame oil. Stir until the cornstarch and sugar have completely dissolved.
Step Four
Return the cooked chicken to the wok with the sautéed vegetables. Pour the soy sauce mixture over the stir fry, ensuring every piece gets coated. Stir and cook for a few more minutes until the sauce thickens.
Step Five
Finally, add the segmented Satsuma oranges, gently stir to combine without breaking the orange segments. Cook for an additional 2 minutes until the oranges are just heated through.
Step Six
Remove the stir fry from heat and garnish with sesame seeds and fresh cilantro, if desired. Serve immediately over a bed of steamed rice or noodles and enjoy your Satsuma and Ginger Chicken Stir Fry! Ensure to not overcook the oranges, they should be warm but not mushy.
