CRUSH ORANGE JUICE RECIPES

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ORANGE CRUSH COCKTAIL RECIPE - HOW TO MAKE AN ORANGE CRUSH



Orange Crush Cocktail Recipe - How To Make An Orange Crush image

Developed in Ocean City at the Harborside Bar & Grill, it’s no wonder this refreshing Orange Crush cocktail has found popularity outside of Maryland’s borders.

Provided by Lena Abraham

Categories     vegan    cocktail party    cocktail

Total Time 35 minutes

Prep Time 3 minutes

Cook Time 0S

Yield 1 serving

Number Of Ingredients 7

Ice
2 oz. vodka or orange-flavored vodka
2 oz. triple sec
1 medium navel orange, juiced (about ¼ to ⅓ c.)
Lemon-lime soda, such as Sierra Mist or Sprite
A few dashes of orange bitters (optional)
Orange slice, for garnish

Steps:

  • Fill a rocks glass with ice. Add vodka, triple sec, and orange juice and stir to combine. Top with lemon-lime soda and garnish with an orange slice.

ORANGE CHICKEN STIR-FRY WITH ASPARAGUS - CLEAN FOOD CRUSH



Orange Chicken Stir-Fry with Asparagus - Clean Food Crush image

Orange Chicken Stir-Fry with Asparagus

Provided by Rachel Maser - CleanFoodCrush

Prep Time 0 minutes

Cook Time 0 minutes

Number Of Ingredients 12

1.5 lbs boneless skinless chicken breast/tenders, diced into 1-inch pieces
1 Tbsp extra virgin olive or avocado oil, divided
2 lb asparagus, end portions trimmed and remainder diced into 1 1/2-inch pieces
1 small yellow onion, sliced into thin strips
8 oz button mushrooms, sliced
1 Tbsp peeled and finely grated fresh ginger
4 cloves garlic, minced
1/2 cup low-sodium chicken broth
Juice of 2 fresh oranges
2 Tbsp raw honey
2 Tbsp cornstarch
Sea salt and freshly ground black pepper

Steps:

  • In a 12-inch non-stick wok, heat 1/2 oil over moderately high heat. Once oil is hot, add diced chicken and season lightly with salt and pepper. Sauté until cooked through, tossing occasionally, about 5-6 minutes.
  • Place chicken on a large plate and set aside. Return wok, reduce to medium-high heat, add remaining oil.
  • Once oil is hot, add asparagus, yellow onion and mushrooms, and sauté until tender-crisp, about 4 – 5 minutes, adding in garlic and ginger during the last 1 minute of sautéing.
  • Meanwhile, in a mixing bowl whisk together chicken broth, orange juice, honey and cornstarch until well blended.
  • Pour chicken broth mixture into skillet with veggies, season with salt and pepper to taste, and bring mixture to a light boil, stirring constantly. Allow mixture to gently boil, stirring constantly, until thickened, about 1 minute.
  • Toss chicken into mixture and serve immediately over brown rice or quinoa.

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