Orange Spicy Thai Chicken “Big Bill” Style

  • Yield 6 servings


6 medium boneless, skinless chicken breast (cut into bite sized pieces)
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1/2 small red onion chopped fine
1 cup shredded carrots
1 cup chopped celery heart
1 bunch fresh asparagus (use tips)
1 small yellow bell pepper chopped
1 small red bell pepper chopped
1 cup fresh broccoli florets
3/4 cup unsalted whole cashews
1 can mandarin oranges (drained, save 1/2 cup juice for sauce)
3 tablespoons molasses
3 tablespoons soy sauce
1 tablespoon dark soy sauce
3 tablespoons fish sauce
1 medium orange (juiced)
1 teaspoon cayenne pepper
2 teaspoons cornstarch
1 tablespoon orange marmalade
1 teaspoon orange extract
1/2 cup juice from mandarin oranges
1 teaspoon crushed red pepper
2 tablespoons vegetable oil
1 can coconut milk
1 can water
2 cups jasmine rice
1/2 cup coconut flakes
1 teaspoon salt
1 tablespoon sugar


  1. Lets make our stir fry sauce for this awesome dish: 3tbs molasses, 3tbs soy sauce, 1tbs dark soy sauce, 3tbs fish sauce, juice from 1 orange, 1tsp cayenne pepper, 2tsp cornstarch, 1tbs orange marmalade, 1tsp orange extract, 1/2 cup of juice from mandarin oranges, 1tsp crushed red pepper flake.  whisk all ingredients vigorously for 1-2 minutes pour 1/2 of the sauce over the chopped chicken breast to marinate while you prepare the veggies.
  2. Coconut Jasmine Rice: Coat the inside of your pot with vegetable oil rubbing all sides well, combine all ingredients and stir continuously over med-high heat until boiling, reduce heat to low cover tightly and simmer 15 minutes.  Turn off the heat and keep covered until ready to plate.
  3. Heat 2tbs vegetable oil in Wok or skillet, add garlic, ginger and red onion, saute 1 minute. Add chicken and saute until no longer pink (5-7 minutes) transfer chicken and onion mixture to a large bowl.  Add stir fry sauce to your pan, add carrots, celery and asparagus tips saute 2-3 minutes, add peppers and broccoli saute 2-3 minutes, return chicken mixture to the pan add cashews and mandarin oranges turning lightly to coat and saute 1-2 minutes.  Remove from heat and serve over steamed coconut jasmine rice.
  4. DELICIOUS, SPICY, Dish that your friends and family will ENJOY!!!!!



Get every new post delivered to your Inbox.

Join 262 other followers