Thai Stuffed Spicy Oranges Ma Gur Recipes

THAI ORANGE CHICKEN

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir carrots, ginger, and garlic until carrots are slightly softened, about 5 minutes. Transfer carrot mixture to a bowl. Add remaining 2 tablespoons olive oil to the same skillet.
• Cook and stir chicken in the hot olive oil until no longer pink in the center, about 10 minutes. Add carrot mixture, water, peanuts, orange juice, soy sauce, brown sugar, ketchup, and red pepper flakes to chicken; stir to combine. Cover and simmer until sugar has dissolved, about 5 minutes.
• Remove about 1/4 cup sauce from the skillet; whisk in cornstarch until dissolved and sauce is smooth. Pour cornstarch mixture back into chicken and sauce; cook until sauce is slightly thickened, about 5 more minutes.

SPICY ORANGE PORK STIR FRY

Steps:

• In a wok, heat olive oil.
• Add pork tenderloin and saute till the pork is no longer pink.
• Add garlic and saute for a second making sure you don't burn it.
• Add vegetables and mushrooms and stir fry for approximately 5 minutes.
• In the meantime, in a small measuring cup, squeeze two oranges to make 1 cup of juice.
• Add ginger, garlic curry paste, and soy sauce to the orange juice and mix well.
• Pour sauce over vegetable/meat mixture and stir fry approxmately five minutes.
• Remove about 1/4 cup liquid from wok and add the cornstarch and stir thoroughly until there are no lumps.
• Turn up to high and add cornstarch, stirring constantly to thicken sauce.