Orange-Ginger Chicken Stir-Fry

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One of our most frequent donations comes from the lovely people at Chipotle, who regularly donate their naturally raised, hormone-free grilled chicken and beef. It is easy to turn this meat into Mexican-inspired dishes, but we love finding ways to transform it into something totally new! We made this Orange-Ginger Chicken Stir-Fry by layering cooked rice, Chipotle chicken, roasted vegetables, and sauteed bok choy and topping it all with a homemade stir-fry sauce. We then baked it in covered pans to seal in all the flavors. A sprinkle of toasted sesame seeds makes this dish truly special.

 
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Orange-Ginger Chicken Stir-Fry

Serves 50

  • 18 cups cooked brown rice
  • 18 cups cubed grilled chicken
  • 4 cups snap peas
  • 6 cups carrots, chopped into coins
  • 4 cups onions, chopped (divided)
  • 6 cups cauliflower, chopped into small florets
  • 16 cups fresh bok choy, diced
  • 10 cloves garlic, minced
  • 8 oz. soy sauce ½ cup orange juice zest of 1 orange
  • 4 tsp powdered ginger
  • 8 oz. honey
  • 2 Tbl chili oil ¼ cup corn starch
  • 32 oz. chicken broth toasted sesame seeds, for garnish EVOO, for cooking

Prep: Preheat oven to 375. Cook rice according to package instructions and divide among three large serving pans. Toss vegetables (reserve half of the onions to use with bok choy) in EVOO and place in pan. Do not add salt! (The soy in the sauce provides plenty of sodium.) Divide cooked chicken into pans over rice. Roast vegetables for 20 minutes in the oven..

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Bok Choy: To cook the bok choy, heat EVOO in a large saucepan. Add 1 tbl of the minced garlic and cook until fragrant. Add remaining 2 cups onions and cook until translucent. Add a couple of dashes of soy sauce. Finally, add the bok choy to the pan, stirring continuously until leaves wilt. This is easiest when done in batches.

Sauce: Meanwhile, whisk the cornstarch and chicken broth together in a bowl. In a separate bowl, combine 1 cup soy sauce, orange juice, honey, ginger, chili oil, and orange zest. In a large pot, cook garlic in EVOO until fragrant. Add soy sauce mixture and heat until boiling. Pour in the cornstarch slurry and stir continuously until desired thickness is attained. If the sauce gets too thick, thin it with equal parts orange juice and chicken broth.

Thanks to volunteer Lloyd for helping us prepare this week's Cook for a Crowd!