Orange Chicken Stir-Fry

Orange Chicken Stir-Fry

17 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
PENNIETHEWOO
Recipe by  PENNIETHEWOO

“Easily adaptable recipe for orange chicken stir-fry. Serve hot over rice.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Stir orange juice, soy sauce, garlic, orange zest, ground ginger, and red pepper flakes together in a bowl until thoroughly combined.
  2. 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.
  3. 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.
  4. 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.

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Reviews (17)

Rate This Recipe
TABASB
12

TABASB

I made this delicious recipe today with a few changes. I did not add a pkg of frozen stir fry vegetables because I prefer fresh but also it would have been too many for the recipe. I also didn't add the red peper flakes. You can use any type of rice. I had some jasmine rice on hand so I used that but prefer brown rice. It took a bit more time to prepare than 20 min. so don't make it if you're in a hurry. I'm sure this recipe will not disappoint. ENJOY!!!

Shiphrah
10

Shiphrah

Great recipe! But I tweaked it to fit what was on hand. Beef broth rather than chicken. Like the other reviewer, all fresh and no frozen veges. I added a half teaspoon of Thai chili paste (cranking up the hot meter). Apple juice instead of orange juice. No zest (whatever good that is?!). And I only used two chicken breasts. Everyone loved it (4 teens, my husband and me)!

kennydudley
5

kennydudley

Made this recipe for dinner last night. The prep time was longer that twenty minutes, but was well worth it. I had added a few more spices and some red, green and yellow peppers. The taste was so delicious. Thought i had made enough for left overs; Boy was i wrong. Next time i will make enough to ensure that there is enough left overs! Just a great recipe, and very healthy as well. Will make this again real so. My whole family enjoyed it

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 380 cal
  • 19%
  • Fat
  • 14 g
  • 22%
  • Carbs
  • 33.1 g
  • 11%
  • Protein
  • 31.7 g
  • 63%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 938 mg
  • 38%

Based on a 2,000 calorie diet

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