ORANGE CHICKEN STIR-FRY
Easily adaptable recipe for orange chicken stir-fry. Serve hot over rice.
Provided by PENNIETHEWOO
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Stir orange juice, soy sauce, garlic, orange zest, ground ginger, and red pepper flakes together in a bowl until thoroughly combined.
- Heat oil in a large skillet or wok over medium-high heat. Cook and stir chicken and orange juice mixture in the hot oil until the chicken is no longer pink in the middle and the juices run clear, 7 to 10 minutes.
- Whisk chicken broth and cornstarch together in a small bowl; stir into the chicken and sauce mixture in small amounts until sauce has thickened to your liking.
- Mix stir-fry vegetables, sugar snap peas, broccoli, and carrot into the chicken and sauce mixture; cook and stir until the vegetables are slightly softened, another 7 to 10 minutes.
Nutrition Facts : Calories 380.3 calories, Carbohydrate 33.1 g, Cholesterol 67.8 mg, Fat 14 g, Fiber 7.6 g, Protein 31.7 g, SaturatedFat 2.6 g, Sodium 938.2 mg, Sugar 4.8 g
CHICKEN AND VEGETABLE STIR-FRY WITH UDON NOODLES
Steps:
- Coat a large, straight-sided saute pan set over medium heat with the peanut oil and toss in the chicken and 1 tablespoon of the soy sauce. Cook until the chicken is cooked through, then remove and reserve for later use.
- Add in the white scallion pieces, garlic, ginger and jalapenos. Add in a splash more of the oil and cook over medium heat, 1 to 2 minutes. Toss in the carrots and cook until softened, about 2 minutes. Toss in the mushrooms and cook until softened, 2 to 3 minutes. Add in the remaining 2 tablespoons soy sauce and the vinegar, and then add the cabbage, edamame and the reserved chicken, and cook 1 minute longer. Sprinkle in the green scallions.
- Bring a large pot of salted water to a boil. Toss in the noodles, swishing them around with a pair of tongs so they don't stick together, and cook until soft, about 30 seconds.
- Add the noodles to the pan, stir to combine and cook until the noodles are hot and nicely coated. Add a drop of sesame oil, then transfer to a serving dish and sprinkle with the peanuts and cilantro to serve.
ORANGE CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, ground pepper, broccoli, carrots, red bell pepper, orange juice, soy sauce, honey, rice vinegar, garlic, ginger, orange zest, cornstarch
Provided by Mel Boyajian
Categories Dinner
Yield 2 servings
Number Of Ingredients 14
Steps:
- In a large nonstick skillet, heat a small amount of cooking oil. Add chicken. Season with salt and pepper and cook until browned, about 5 minutes. Remove from pan and set aside.
- Add carrots and broccoli and cook for 1 minute. Add bell pepper and cook for an additional 1-2 minutes. Remove ingredients from pan and set aside.
- Add orange juice, soy sauce, honey, rice vinegar, garlic, ginger, and cornstarch. Whisk. Simmer until sauce starts to thicken, about 5 minutes.
- Add chicken back into pan.
- Serve over cooked veggies.
- Enjoy!
Nutrition Facts : Calories 476 calories, Carbohydrate 52 grams, Fat 6 grams, Fiber 11 grams, Protein 54 grams, Sugar 28 grams
ORANGE CHICKEN STIR FRY
Steps:
- Rinse chicken and pat dry. Cut chicken into 1-inch pieces. Marinate with favorite spices and 1/2 cup olive oil overnight in the refrigerator. Set aside.
- For sauce, stir together orange juice, cornstarch, sherry, ginger, garlic, red pepper flakes, and orange zest. Set aside. Preheat wok and add 1/4 cup olive oil over medium heat. Stir-fry chicken until no longer pink, quickly moving it through the wok. Add broccoli, onions, carrots, peppers, squash and zucchini and cook until al dente. Add snow peas, mushrooms, baby corn, bok choy and do the same. Stir sauce; add to center of the wok. Cook and stir for 2 minutes more. Stir all ingredients and coat with sauce. Season, to taste. Serve immediately over rice and garnish with fresh herbs, orange zest or orange slices.
ORANGE CHICKEN STIR-FRY
My husband loves this orange chicken stir-fry, so we have it quite often. I'm delighted with the ingredients as we have six orange trees in our backyard. -Bunny Bronson, Lake Placid, Florida
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Heat oil in a skillet or wok over medium heat; add chicken, sprinkle with garlic salt. Cook chicken until no longer pink, stirring occasionally, 3-5 minutes. , In a small bowl, combine the orange juice, soy sauce, cornstarch and ground ginger. Pour over chicken. Bring to a boil; cook and stir until thickened, 1 minute. Add orange segments; stir gently. Sprinkle with green onions. Serve with rice. If desired, garnish with chopped walnuts and red pepper flakes.
Nutrition Facts : Calories 277 calories, Fat 17g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 653mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 20g protein.
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