Stir Fry With Orange Juice Sauce Recipes

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.

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.

Steps:

• Directions Prepare the sauce by mixing together the orange juice, soy sauce, cornstarch, ginger, and garlic paste. Set aside. Heat 1 tablespoon oil in large skillet or wok. Stir-fry onion, carrots, and mushrooms for 1 minute over high heat. Add squash, broccoli, and snow peas and cook for about 2 minutes. Add remaining vegetables and cook until red pepper is tender. Stir sauce and add to skillet. Simmer until sauce has thickened. Serve immediately over rice or noodles and garnish with orange zest and orange slices. Read more at: http://www.foodnetwork.com/recipes/stir-fry-with-orange-juice-sauce-recipe/index.html?oc=linkback

Steps:

• Combine all ingredients in a small bowl.
• Toss with your favorite stir fry and serve hot!

Steps:

• Cook rice according to package instructions; set aside. Meanwhile, in a small bowl or liquid-measuring cup, combine orange juice, vinegar, soy sauce, and sugar; set aside. In a medium bowl, toss beef with cornstarch; season with salt and pepper. Set aside.
• In a large skillet, combine broccoli with 1 cup water; season with salt and pepper. Bring to a boil over medium-high; cook, partially covered, until broccoli is bright green and crisp-tender, 4 to 6 minutes. Transfer to a plate. Discard any water in skillet; wipe with paper towel.
• In same skillet, heat 1 tablespoon oil over high. When pan is very hot, add half the beef; cook until browned, 2 to 4 minutes. Using slotted spoon, transfer beef to plate with broccoli. Repeat with remaining oil and remaining beef, but leave beef in skillet.
• Return reserved beef and broccoli to skillet; add orange-juice mixture and bell pepper. Continue cooking over high heat until sauce thickens, 2 to 4 minutes. Serve over rice.

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!

Steps:

• Combine the orange juice, soy sauce, and hot red pepper flakes in a small bowl and set aside.
• Snap off the tough ends of the asparagus. If the asparagus are thin, cut them on the diagonal into 2-inch pieces. If the asparagus are average or thicker, cut the spears in half lengthwise and then on the diagonal in 2-inch pieces.
• Heat 1 tablespoon of the oil in a large nonstick skillet set over high heat. When the oil is shimmering but not smoking, add the asparagus and stir-fry for 2 minutes. Push the asparagus to the sides of the pan and place the garlic and ginger in the center. Drizzle the remaining 1 teaspoon oil over the garlic and ginger. Cook until fragrant, about 20 seconds. Add the orange juice mixture, toss to coat well, and cover. Cook until the asparagus are tender, 2 to 3 minutes, depending on the thickness of the spears.
• Remove the cover and add the basil. Stir-fry until the sauce has reduced to a thick glaze, about 30 seconds. Serve immediately.

Steps:

• In a small bowl, combine cornstarch and orange juice until smooth. Stir in the teriyaki sauce, mustard, ginger, garlic and orange zest; set aside., In a large skillet or wok, stir-fry pork in oil until no longer pink; remove and keep warm. Add vegetables to the pan; cook and stir for 2-3 minutes or until tender.Stir orange juice mixture; add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pork. Serve with rice.

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.