ORANGE CHICKEN STIR-FRY
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
Time 20m
Yield 4 servings.
Number Of Ingredients 11
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, Fat 17g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 653mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 20g protein.
EASY ORANGE CHICKEN STIR FRY
Posting for ZWT 2006 (Asian region) this is an easier version of the classic favorite. It is noted in the original recipe that if you don't want the orange flavor to be so heavy, sub 1/4 orange juice mixed with enough water to make it 1/3 cup.
Provided by JanetB-KY
Categories Chicken Breast
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Place the cubed chicken in a bowl, and add the marinade ingredients (rice wine or sherry and the cornstarch); marinate the chicken for 30 minutes.
- While the chicken is marinating, prepare the sauce ingredients ( combine orange juice through chili paste) and the garlic and ginger.
- Heat the wok and add oil; when oil is hot, add the garlic and ginger and stir-fry until aromatic.
- Add the chicken and stir-fry until it changes color; push up to the sides of the wok, making a well in the middle & add the sauce.
- Combine the sauce and the chicken. Stir-fry for another minute or so until the chicken is thoroughly cooked and serve hot with rice or chinese noodles.
Nutrition Facts : Calories 454.3, Fat 22.6, SaturatedFat 6.3, Cholesterol 145.3, Sodium 814.9, Carbohydrate 8.4, Fiber 0.2, Sugar 4, Protein 48.9
ORANGE CHICKEN STIR FRY
Steps:
- Rinse chicken and pat dry. Cut chicken into 1-inch pieces. Marinate with favorite spices and 1/2 cup olive oil overnight in the refrigerator. Set aside.
- For sauce, stir together orange juice, cornstarch, sherry, ginger, garlic, red pepper flakes, and orange zest. Set aside. Preheat wok and add 1/4 cup olive oil over medium heat. Stir-fry chicken until no longer pink, quickly moving it through the wok. Add broccoli, onions, carrots, peppers, squash and zucchini and cook until al dente. Add snow peas, mushrooms, baby corn, bok choy and do the same. Stir sauce; add to center of the wok. Cook and stir for 2 minutes more. Stir all ingredients and coat with sauce. Season, to taste. Serve immediately over rice and garnish with fresh herbs, orange zest or orange slices.
ORANGE CHICKEN STIR-FRY
Easily adaptable recipe for orange chicken stir-fry. Serve hot over rice.
Provided by PENNIETHEWOO
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 380.3 calories, Carbohydrate 33.1 g, Cholesterol 67.8 mg, Fat 14 g, Fiber 7.6 g, Protein 31.7 g, SaturatedFat 2.6 g, Sodium 938.2 mg, Sugar 4.8 g
ORANGE CHICKEN STIR-FRY
A yummy dinner that's easy to whip up if you keep the ingredients on hand, both in the cupboard and in the freezer.
Provided by Lennie
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil at medium-high in large skillet and add chicken and stir-fry 5 minutes or until browned; set aside.
- Reduce heat to medium.
- Add broccoli and garlic to skillet; stir-fry 2 minutes.
- Stir in soup, liquid drained from mandarin orange segments (reserve segments), and oregano.
- Heat to a boil, stirring often.
- Reduce heat to low and stir in chicken.
- Simmer until chicken is cooked through, about 5 minutes.
- Stir in orange segments and serve.
- Particularly nice with rice, or serve with thin Asian-style noodles.
Nutrition Facts : Calories 275.3, Fat 9.8, SaturatedFat 2, Cholesterol 70.8, Sodium 643.6, Carbohydrate 17.4, Fiber 1.3, Sugar 7.6, Protein 29.6
SPICY ORANGE CHICKEN STIR-FRY
Make and share this Spicy Orange Chicken Stir-Fry recipe from Food.com.
Provided by melyndalaurent
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place corn starch in a medium bowl and gradually whisk in OJ until smooth. Add soy sauce, rice vinegar, honey, garlic and red pepper flakes, season with salt and pepper and set aside.
- In pot or wok heat oil over medium-high. Working in batches, cook chicken until slightly browned and cook through. Transfer to plate and set aside.
- Add broccoli, carrots, water chestnuts and 1/2 cup water into wok. Cook, partially covered until broccoli is bright green, about 3 minutes. Add chicken back to wok along with cornstarch mixture, bring to a boil and cook until sauce thickens- 2 to 3 minutes.
- Serve over rice.
Nutrition Facts : Calories 368.8, Fat 4.5, SaturatedFat 0.8, Cholesterol 68.4, Sodium 1493.8, Carbohydrate 49.9, Fiber 5.8, Sugar 24.9, Protein 34.5
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