ORANGE CHICKEN STIR FRY RECIPE RECIPES

Name: Orange Chicken Stir-Fry
Prep time: 20 min
Total time: 20 min
Yield: 4 servings.
Ingredients: 2 tablespoons canola oil; 2 boneless skinless chicken breast halves, cubed; 1/4 teaspoon garlic salt; 1/2 cup orange juice; 2 tablespoons soy sauce; 2 teaspoons cornstarch; 1/4 teaspoon ground ginger; 1 medium navel orange, peeled and sectioned; 2 green onions, thinly sliced; Hot cooked rice; Chopped walnuts and red pepper flakes, optional

ORANGE CHICKEN STIR-FRY RECIPE: HOW TO MAKE IT

Orange Chicken Stir-Fry Recipe: How to Make It image

My husband loves this orange chicken stir-fry, so we have it quite often. I'm delighted with the ingredients as we have six orange trees in our backyard. —Bunny Bronson, Lake Placid, Florida

Provided by Taste of Home

Categories Dinner

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 4 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons canola oil
2 boneless skinless chicken breast halves, cubed
1/4 teaspoon garlic salt
1/2 cup orange juice
2 tablespoons soy sauce
2 teaspoons cornstarch
1/4 teaspoon ground ginger
1 medium navel orange, peeled and sectioned
2 green onions, thinly sliced
Hot cooked rice
Chopped walnuts and red pepper flakes, optional

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.

Nutrition Facts : Calories 277 calories, FatContent 17g fat (2g saturated fat), CholesterolContent 42mg cholesterol, SodiumContent 653mg sodium, CarbohydrateContent 12g carbohydrate (8g sugars, FiberContent 2g fiber), ProteinContent 20g protein.

CHICKEN STIR-FRY RECIPE | ALLRECIPES

Chicken Stir-Fry Recipe | Allrecipes image

A quick and easy dish to prepare, this chicken stir-fry is packed with veggies. Try adding bean sprouts, bamboo shoots, snap peas, or any of your favorite vegetables. Serve it with white or brown rice, or noodles.

Provided by Katie Sechrist

Categories Chicken Breast Stir-Fry

Total Time 1 hours 20 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 cups white rice
4 cups water
⅔ cup soy sauce
¼ cup brown sugar
1 tablespoon cornstarch
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
¼ teaspoon red pepper flakes
3 skinless, boneless chicken breast halves, thinly sliced
1 tablespoon sesame oil
1 green bell pepper, cut into matchsticks
1 (8 ounce) can sliced water chestnuts, drained
1 head broccoli, broken into florets
1 cup sliced carrots
1 onion, cut into large chunks
1 tablespoon sesame oil

Steps:

Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.

Nutrition Facts : Calories 699.5 calories, CarbohydrateContent 76.7 g, CholesterolContent 161.4 mg, FatContent 12.1 g, FiberContent 4.9 g, ProteinContent 67.7 g, SaturatedFatContent 2.7 g, SodiumContent 1790.4 mg, SugarContent 14.3 g

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