Orange Spicy Thai Chicken “Big Bill” Style

  • Yield: 6 servings


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