We made Spicy Orange Chicken Stir-Fry tonight!
I did not take a picture...but frankly, it tasted better than it looked.
We got the recipe here. It was very good. We doubled the recipe because we had folks over....we probably could have had a bit more chicken. Or I could have remembered that brown rice takes 40 minutes to cook - as it was, we did not have rice. Friends contributed a salad and a delicious bundt cake.
Changes I made: I did not see the fancy peppercorns at the Kroger, so I omitted those. I also omitted the tomatoes and scallions because we had other veggies in mind. Instead of the chili bean sauce (also not locally available), I used sriracha. I halved the amount because I was worried about too much spice. I also added the juice of one orange so it would be more orange-y. The additional liquid also meant that it could cook down a bit while the broccoli, orange bell peppers, and sugar snap peas got tender - those were cooked separately in veggie oil, soy sauce, and a little bit of chicken stock. Lastly, I did not add the salt. The soy sauce seemed to have that covered.
Things I will remember: This would be easier with a wok, I am thinking. The very hot pan + oil + ginger part was not particularly fun. In fact there was a leaping flame for a second. Also, brown rice takes a long time to cook.