2 pork tenderloins (1 1/2 to 2 pounds total), 4 skinless, boneless chicken-breast halves, or 1 1/2 pounds skinless salmon fillet -- meat or fish cut into bite-size pieces
2 tablespoon sherry or white wine
1/2 teaspoon crushed red pepper flakes
4 tablespoons cornstarch
1 orange, zest grated and juice squeezed
1/2 cup chicken broth
2 tablespoons soy sauce
2 teaspoons sugar
2 tablespoons canola oil
1 onion, cut into thin wedges
1/2 bunch broccoli (1/2 pound), cut into small pieces, stalks peeled and thinly sliced (3 cups)
How to Make It
In a bowl, toss the meat or fish with the sherry, red pepper, and 2 teaspoons of the cornstarch. In a measuring cup, combine the orange juice, chicken broth, soy sauce, sugar, and the remaining cornstarch.
In a large nonstick skillet or wok, heat the oil over medium-high heat. Add the orange zest and let it sizzle for 1 minute. Add the onion and the meat or fish and cook, stirring, until cooked through, 2 to 5 minutes. Add the orange-juice mixture and broccoli. Simmer 5 minutes or until the broccoli is tender.
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Bland? No WAY! Get your taste buds fixed. I made the recipe as written except for omitting the red pepper flakes and substituting a couple light dashes of cayenne. I used white wine (Sauvignon Blanc). The blend of flavors is wonderful! This is such a versatile recipe. By all means, if you like your food HOT, HOT, HOT, add more pepper flakes. Me? I like to taste my food and not hide the flavors under an excessive amount of heat. Well worth 5 stars as written . . . and then some! Try with beef and dry red wine. YUM!!!