Chicken nuggets with orange and assorted vegetables

Overview

This is a chicken nugget with assorted vegetables stir-fried with orange jam as the main seasoning. The assorted vegetables use red, yellow, and orange bell peppers, asparagus, lotus root slices and eggplants. The chicken uses boneless chicken thighs, two tablespoons of orange jam and rice vinegar, a little light soy sauce, a little salt, and finally sprinkled with water starch. The finished product has a sweet and sour orange flavor and an attractive color. It can be presented to everyone as an eye-catching hot dish whether it is on your own dining table or for entertaining guests.

Tags

• hot dishes
• home cooking
• common dishes
• asparagus
• boneless chicken thigh
• light rice vinegar
• light soy sauce
• lotus root
• orange bell pepper
• orange jam
• purple long eggplant
• starch
• pepper
• red bell pepper
• salt
• yellow bell pepper

Ingredients

Steps

1. 1 Cut 1/4 each of red, yellow, and orange bell peppers into small pieces. Cut 3 asparagus stalks into small sections. Put more salad oil in the pot. When the oil is hot, add the bell peppers and asparagus. After the oil is boiled, remove and drain off the excess oil and set aside.

   

2. 2 Cut the lotus root into thin slices, oil it and set aside.

   

3. 3 Cut the eggplant into small pieces and fry in oil. Set aside.

   

4. 4 Orange jam 30G light rice vinegar 10ML salt a little light soy sauce mix well and set aside.

   

5. 5 Cut the chicken into small pieces, add a little soy sauce, pepper, and starch, mix evenly, and marinate for more than 15 minutes.

   

6. 6 Put a little oil in the pot, when the oil is hot, add the chicken pieces and fry over medium heat until the outside is slightly charred and the inside is cooked through.

   

7. 7 Add the oiled vegetables into the pot and stir-fry.

   

8. 8 Pour in the mixed orange juice, stir-fry evenly, then pour in water starch and continue to stir-fry until the soup thickens and it is ready to serve.