Orange Chicken Stir-Fry

Orange Chicken Stir-Fry

24
PENNIETHEWOO 2

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

Ingredients

40 m {{adjustedServings}} servings 380 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 33.1g
  • 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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Directions

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  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

24
  1. 38 Ratings

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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 (crank...

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...

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...