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 AND VEGETABLE STIR FRY RECIPE - (4.5/5)
Provided by junerodgers
Number Of Ingredients 16
Steps:
- Put all sauce ingredients in a blender. Blend and taste if you'd like to add sweetness to it. Pour sauce into pan and heat for 5 mins, then put in a separate bowl.Spice the chicken with salt & pepper. Add the cornstarch and rub the chicken with it. Boil the broccoli for about 5 mins, watch that it doesn't get too soft, it stay firm. Place a paper towel on a plate and lay the chopped vegetables on it. Cook the onion on olive oil and chicken for about 4 mins - make sure the chicken is cooked! Toss in the rest of the vegetables and stir-fry for 2 mins. Add drops of sauce between each stir. Repeat, adding a few tablespoons every 15 secs, for the sauce to cook down. Place the stir-fry over hot rice. Serve.
ORANGE CHICKEN STIR-FRY
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare the Crispy Chicken Strips according to package directions. Cut into 1-inch chunks.
- In a small bowl, whisk the orange zest and juice with the cornstarch. In a large skillet, heat the oil over medium heat. Add the scallion whites and cook, stirring, until just tender, about 1 minute. Add the soy sauce, vinegar, and sugar and cook, stirring, until the sugar dissolves, about 30 seconds. Stir in the orange juice mixture. Bring to a boil and boil for 15 seconds.
- Add the chicken and toss to coat. Top with scallion greens and serve hot.
SPICY ORANGE CHICKEN STIR-FRY
Provided by Jill Silverman Hough
Categories Chicken Rice Stir-Fry Low Fat Kid-Friendly Quick & Easy Low Cal Dinner Orange Healthy Soy Sauce Sugar Snap Pea Bon Appétit Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Cook rice according to package directions. Cover to keep warm; set aside.
- Meanwhile, whisk juice, soy sauce, and cornstarch in medium bowl until cornstarch dissolves. Mix in orange peel.
- Heat oil in large wok or nonstick skillet over high heat. Add onion and crushed red pepper. Stir-fry 30 seconds. Sprinkle chicken with salt and pepper. Add to wok and stir-fry until onion is crisp-tender and chicken is just cooked through, about 4 minutes. Add sugar snap peas and juice mixture. Toss until sauce thickens and comes to boil and peas are crisp-tender, about 2 minutes. Season with salt and pepper. Serve with rice.
CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY
Getting take-out is a crave-worthy indulgence. And with our easy chicken veggie stir fry recipe, you can recreate the magic of a Chinese takeout right in your very own kitchen. Feel free to mix up the protein or vegetables depending on what you have in your fridge. The simple sauce packs a flavor punch that will bring the dish together, no matter what.
Provided by Robin Broadfoot
Categories Dinner
Time 32m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
- In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
- Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
- Return the chicken and vegetables to the saucy pan, stir until heated through.
- Serve with hot rice or noodles.
- Enjoy!
Nutrition Facts : Calories 393 calories, Carbohydrate 23 grams, Fat 20 grams, Fiber 2 grams, Protein 27 grams, Sugar 4 grams
CHICKEN STIR FRY W/ FROZEN MIXED VEGETABLES
Make and share this chicken stir fry w/ frozen mixed vegetables recipe from Food.com.
Provided by spacholl
Categories Brown Rice
Time 53m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Heat 1 Tbsp olive oil in fry pan or wok.
- stir in chicken and fry for 2 minutes, set aside heat another Tbsp oil stir in egg and fry till cooked stir in rice and fry for 2 minutes,set aside heat last Tbsp oil in fry pan or wok.
- stir in vegetables, fry for 2 minutes.
- stir in chicken stir in rice and egg mix soy sauce and water pour over fried ingredients toss together until well mixed.
Nutrition Facts : Calories 363.3, Fat 14.8, SaturatedFat 2.9, Cholesterol 66.3, Sodium 493.5, Carbohydrate 41.4, Fiber 6.2, Sugar 0.2, Protein 17.5
ORANGE CHICKEN STIR FRY
Chicken breast meat stir fried with orange juice and zest, soy sauce, garlic and brown sugar, topped with bean sprouts and served over crispy chow mein noodles. A healthy, zesty stir fry treat guaranteed to excite the most finicky eaters!
Provided by Kelly Dale-Carpenter
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- In a small bowl combine the orange juice, orange zest, soy sauce, salt, garlic and brown sugar. Mix well.
- Heat oil in a large skillet or wok over medium high heat. When oil begins to bubble, add chicken. Saute until cooked through (no longer pink inside), about 7 to 10 minutes.
- Add orange sauce mixture to chicken and cook until sauce begins to bubble. Add flour, a little bit at a time, until sauce has thickened to your liking. Add bean sprouts and cook for 1 minute; serve hot over chow mein noodles.
Nutrition Facts : Calories 523.9 calories, Carbohydrate 41.1 g, Cholesterol 68.4 mg, Fat 25.1 g, Fiber 2.7 g, Protein 34.7 g, SaturatedFat 3.6 g, Sodium 1749.2 mg, Sugar 8.9 g
ORANGE-SESAME CHICKEN & VEGETABLE STIR FRY
Make and share this Orange-Sesame Chicken & Vegetable Stir Fry recipe from Food.com.
Provided by bigbadbrenda
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook sesame seeds on large nonstick pan over medium heat until golden. Set aside. Cut chicken into chunks.
- Put chicken and cornstarch into a ziptop bag. Seal and shake to coat chicken.
- Heat 2 tsp oil in the same pan until hot and add chicken. Stir fry 5 minutes until opaque in center. Remove to large plate.
- Heat remaining oil in pan and add bok choy stalks and red pepers.Stir fry for 5 minute.
- Add leaves , stir fry 2 minutes.
- Mix remaining ingredients, stir into pan , return chicken , stir until simmering.
- Serve with rice and sprinkle with sesame seeds.
Nutrition Facts : Calories 174.2, Fat 5.7, SaturatedFat 0.9, Cholesterol 34.2, Sodium 487.4, Carbohydrate 14.4, Fiber 3.1, Sugar 7, Protein 17.9
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.
SPICY ORANGE CHICKEN STIR-FRY
This sweet and hot Chinese dinner tastes as if it came straight out of the wok, but it's fresh from the freezer.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 13
Steps:
- Place cornstarch in a medium bowl. Gradually whisk in orange juice until smooth. Whisk in soy sauce, vinegar, honey, garlic, and red-pepper flakes; season with salt. Set mixture aside.
- In a 5-quart nonstick Dutch oven or pot, heat oil over medium-high. Working in batches, cook chicken on one side until slightly browned, 2 to 4 minutes; transfer to a plate, and set aside (chicken will cook more later).
- Add broccoli, carrots, and 1/2 cup water to pot. Cook, partially covered, until water has evaporated and broccoli is bright green, 3 minutes. Add reserved chicken and cornstarch mixture; bring to a boil. Cook until chicken is opaque throughout and sauce has thickened, 2 to 3 minutes. Serve stir-fry over rice.
CHICKEN & VEGETABLE STIR-FRY
You can't beat a stir-fry when you want a light entree that's filling and loaded with flavor. Pepper flakes give this classic combination a welcome zip. -Samuel Onizuk, Elkton, MD
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 5 servings.
Number Of Ingredients 16
Steps:
- Combine the cornstarch, broth and soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tender. Add the garlic, salt, pepper and pepper flakes; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Sprinkle each serving with cilantro.
Nutrition Facts : Calories 297 calories, Fat 8g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 670mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
ORANGE-SESAME CHICKEN AND VEGETABLE STIR FRY
Gather all the ingredients before you heat the oil and you will be done before you know it! Serve over rice and test your chopstick skills!You may use leftover turkey instead of chicken.
Provided by Sharon123
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Toast the sesame seeds in large nonstick skillet over medium heat.
- Set aside.
- Put chicken and cornstarch in ziptop bag.
- Seal; shake to coat.
- Heat 2 tsp.
- oil in same skillet.
- Add chicken; stir fry 5 minutes until opaque in center.
- Remove to serving plate.
- Heat remaining oil in skillet.
- Add bok choy stalks and peppers.
- Stir fry 5 minutes until almost crisp-tender.
- Add bok choy leaves; stir fry 2 minutes.
- Mix remaining ingredients.
- Stir into skillet.
- Add chicken; stir until simmering.
- Place on serving plate; sprinkle with sesame seeds.
- Serves 4.
Nutrition Facts : Calories 159.4, Fat 5.5, SaturatedFat 0.8, Cholesterol 34.2, Sodium 425.1, Carbohydrate 11.8, Fiber 2, Sugar 5.2, Protein 16.4
SESAME-ORANGE BEEF AND VEGGIE STIR-FRY
This sesame-orange beef and veggie stir-fry is a flavorful weeknight dinner that's sure to please the whole family.
Provided by pkkilleen
Categories World Cuisine Recipes Asian
Time 1h20m
Yield 4
Number Of Ingredients 19
Steps:
- Remove 1 tablespoon zest and 1/4 cup juice from 1 orange. Peel and section remaining 2 oranges.
- Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
- Stir together zest, orange juice, broth, soy sauce, chili-garlic sauce, marmalade, sesame oil, and salt in a small bowl. Whisk in cornstarch.
- Coat a wok or large nonstick skillet with cooking spray. Heat over medium-high heat. Stir-fry beef until browned, 2 to 3 minutes. Transfer to a bowl. Add vegetable oil and carrot to the wok; stir-fry for 3 to 4 minutes. Add green onions and bell pepper; stir-fry for 2 to 3 minutes more. Add garlic and ginger; stir-fry for 30 seconds more.
- Return beef to the wok. Stir cornstarch mixture, then add to the wok. Cook, stirring, until thickened and bubbling. Add orange sections; cook, stirring, for 1 minute more.
- Divide rice among 4 plates; top with beef mixture and sprinkle with sesame seeds.
Nutrition Facts : Calories 478.2 calories, Carbohydrate 48.5 g, Cholesterol 61.2 mg, Fat 22.9 g, Fiber 6.4 g, Protein 19.9 g, SaturatedFat 7.7 g, Sodium 811.6 mg, Sugar 18.8 g
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