Mandarin Orange Chicken Stir Fry Food

ORANGE CHICKEN STIR FRY

Steps:

• In a small bowl combine the orange juice, orange zest, soy sauce, salt, garlic and brown sugar. Mix well.
• Heat oil in a large skillet or wok over medium high heat. When oil begins to bubble, add chicken. Saute until cooked through (no longer pink inside), about 7 to 10 minutes.
• Add orange sauce mixture to chicken and cook until sauce begins to bubble. Add flour, a little bit at a time, until sauce has thickened to your liking. Add bean sprouts and cook for 1 minute; serve hot over chow mein noodles.

ORANGE CHICKEN STIR FRY

Steps:

• Prepare the rice per the package directions.
• Drain the mandarin oranges, reserving 2 tablespoons of liquid, and set aside.
• In a small bowl, whisk together the reserved liquid with the chicken broth, soy sauce, honey, cornstarch, and sesame oil, until smooth.
• In a wok or large skillet, heat 2 tablespoons of canola oil over medium-high heat. Season the chicken with the salt and pepper, then add to the wok with the cashews and garlic. Sauté for 3 minutes, until the chicken is no longer pink. Transfer the chicken and cashews to a bowl.
• Add the remaining tablespoon of canola oil to the wok. Stir-fry the sugar snap peas and sweet onion for 3 minutes, until the vegetables are crisp-tender.
• Return the chicken and cashews to the wok and stir in the sauce mixture. Cook for another 2 to 3 minutes, until the sauce begins to thicken.
• Remove from the heat and add the mandarin oranges. Serve immediately with the cooked rice and garnish with the scallions and sesame seeds, if desired.

MANDARIN CHICKEN STIR-FRY

Steps:

• To a large skillet add the oils, chicken, and cook over medium-high heat until done, about 5 minutes; flip chicken intermittently to ensure even cooking.
• Add the garlic, ginger, and cook for about 1 minute, or until fragrant.
• Add the coleslaw mix (looks like a lot but wilts quickly), evenly drizzle the soy sauce (if you like your dishes on the 'saucy' side use 2/3 cup), hoisin sauce, add the pepper, stir to combine, and cook for about 5 minutes, or until cabbage is wilted and tender; stir intermittently. In the final two minutes of cooking the cabbage, add the sugar snap peas and cook until crisp-tender.
• Remove from the heat, add the oranges and stir to combine. Taste and optionally add the honey if desired.
• Evenly sprinkle with the green onions and serve immediately. Recipe will keep airtight in the fridge for up to 5 days.

5-SPICE PORK STIR FRY WITH MANDARIN ORANGES

Steps:

• For the pork and peach bbq sauce: Preheat the oven to 400 degrees F. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic and ginger in a food processor or blender.
• Pat the pork dry with paper towels and sprinkle liberally with salt and pepper. Reserve half (about 2 cups) of the peach BBQ sauce and set aside. Transfer the pork, fat-side up, to a rack over a heavy-bottomed roasting pan and brush the rest of the sauce all over the pork. Add the stock to the bottom of the roasting pan.
• Roast the pork until a meat thermometer inserted into the thickest part reads 140 degrees F, about 1 hour. Transfer the pork to a baking sheet to rest for 10 minutes. Reserve 1 1/4 pounds for the stir fry, and reserve the rest for leftovers or another recipe.
• Remove the rack from the roasting pan and place on the stove over medium-high heat. Whisk in the reserved BBQ sauce and scrape the bottom of the pan to incorporate the browned sauce. Cook until slightly reduced and thickened, about 10 minutes.
• For the stir fry: Cook the rice according to the package directions.
• Add 2 tablespoons of the sesame oil to a small saute pan and heat over medium heat until it begins to shimmer; turn off the heat, add the five-spice powder and cool to room temperature.
• Meanwhile, whisk together the soy sauce, vinegar, orange juice, sugar and cornstarch in a small bowl.
• Slice the pork into 1/4-inch rounds, then slice again to make 1/2-inch-wide strips. Place the pork in a medium bowl and season with the sesame oil and five-spice mixture.
• Heat the remaining 1 tablespoon oil over high heat until very hot in a large skillet or wok. Add the peas, onions and bell peppers and stir-fry until the vegetables begin to soften, about 1 minute. Add the ginger and garlic and continue to stir-fry for an additional minute. Finally, add the sliced pork, the soy-vinegar mixture and scallions and continue to cook until the pork has warmed through, 1 to 2 minutes.
• Cook until the sauce thickens, 1 to 2 minutes. Turn off the heat and give it a few more stirs. Serve over the rice and garnish with roasted peanuts and mandarin oranges, if desired.

QUICK AND EASY MANDARIN CHICKEN STIR FRY

Steps:

• Heat oil over medium heat in a wok or large frying pan. Toss in the chicken and cook until browned. About 5 - 7 minutes. Add in the vegetables and continue to cook for another 5 minutes or so. Stir in sauce and add orange segments. Stir to combine. You can serve this with rice, or noodles. That's it!

MANDARIN CHICKEN STIR FRY

Steps:

• While rice is cooking: Combine oj, soy sauce, cornstarch and garlic powder in a small bowl, blend well.
• In a large skillet heat oil over medium high heat.
• Add chicken and onion and stir fry for about 5 minutes, or until chicken is no longer pink.
• Add remaining ingredients except mandarine segments rice and cook for about 8 minutes.
• You want veggies tender-crisp.
• Around 6 minutes into cooking the veggies add the segments to heat through, but you dont want them broken up.
• Plate up on top of rice and sprinkle almonds on top.

MANDARIN PORK STIR-FRY

Steps:

• Cook rice according to package directions. Meanwhile, in a small bowl, combine the cornstarch, garlic powder and ginger. Stir in orange juice until smooth. Stir in water and soy sauce; set aside. , In a large wok or skillet, stir-fry pork in oil until juices run clear; remove to a platter and keep warm. In the same skillet, stir-fry peas until tender. Return pork to skillet. Stir orange juice mixture; add to skillet. Cook and stir for 2 minutes or until thickened. Gently stir in oranges. Serve with rice.

MANDARIN CHICKEN STIR-FRY

Steps:

• Mix vinegar, soy sauce, honey, cornstarch, red pepper, reserved orange syrup and pineapple juice in small bowl; set aside.
• Heat oil in 10-inch skillet over medium-high heat. Add chicken, gingerroot and garlic; stir-fry 3 to 4 minutes or until chicken is no longer pink in center. Stir in soy sauce mixture. Heat to boiling. Boil 1 minute, stirring constantly.
• Stir in pea pods, onions and pineapple; heat through. Fold in orange segments. Serve over noodles.

ORANGE & PINEAPPLE CHICKEN STIR-FRY

Steps:

• Combine all sauce ingredients in a small bowl and set aside.
• Cook pasta until firm to the bite, drain and set aside.
• Saute chicken in a non-stick skillet at med high heat until just browned. remove from pan and set aside.
• In the same skillet, add oil and saute asparagus and red pepper until just tender (about 2-3 minutes).
• Add Chicken, corn, pineapple (water chestnuts and bamboo shoots if using) and sauce and cook on med high until sauce has thickened and there is no pink in the chicken (about 2 minutes).
• Add orange sections and pour over pasta, toss and serve hot.

MANDARIN CHICKEN STIR-FRY

Steps:

• In a large resealable plastic bag, combine 4 tablespoons soy sauce, salt and dill. Add chicken. Seal bag and turn to coat; refrigerate for 20 minutes., Meanwhile, drain oranges, reserving syrup; set oranges aside. In a small bowl, combine the cornstarch, remaining soy sauce and reserved syrup until smooth; set aside., In a large skillet or wok, stir-fry chicken in 2 tablespoons oil for 6-7 minutes or until juices run clear. Remove with a slotted spoon. Stir-fry water chestnuts and celery in remaining oil for 2-3 minutes or until lightly browned., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Gently stir in oranges. Serve with rice., , , , ,

EASY CHICKEN STIR FRY WITH VEGETABLES AND MANDARIN ORANGES

Steps:

• In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the onion and cook until beginning to soften, about 3 minutes.
• Add the chicken, 1 tablespoon of soy sauce, and salt. Cook, stirring occasionally, until the chicken is completely cooked through and the juices run clear when cut, about 5 minutes. With a spoon, remove the chicken and onion to a plate and set aside.
• In a small bowl or large liquid measuring cup, stir together the remaining 3 tablespoons soy sauce, ginger, garlic, honey, rice vinegar, cornstarch, and red pepper flakes until smooth. Set aside.
• In the same skillet, heat the remaining 1/2 tablespoon oil. Add the bell pepper. Cook 3 minutes. Add the broccoli slaw and cook until the vegetables are crisp-tender, about 4 to 5 minutes more.
• Return the chicken and onions to the skillet. Add the edamame and pour the soy sauce mixture over the top and stir to combine. Let cook 1 minute to warm through and thicken the sauce. Top with the oranges, green onions, and sesame seeds. Serve hot with brown rice.

MANDARIN ORANGE CHICKEN STIR FRY

Steps:

• Cut the chicken breasts into 1-inch cubes.
• Marinate the chicken and veggies overnight in the teriyaki marinade, soy sauce and the juice from the can of oranges.
• Sauté the chicken and veggies in the marinade in a wok.
• Add the oranges at the end.

5-SPICE PORK STIR FRY WITH MANDARIN ORANGES

Steps:

• For the pork and peach bbq sauce:
• Preheat the oven to 400 degrees F. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic and ginger in a food processor or blender.
• Pat the pork dry with paper towels and sprinkle liberally with salt and pepper. Reserve half (about 2 cups) of the peach BBQ sauce and set aside. Transfer the pork, fat-side up, to a rack over a heavy-bottomed roasting pan and brush the rest of the sauce all over the pork. Add the stock to the bottom of the roasting pan.
• Roast the pork until a meat thermometer inserted into the thickest part reads 140 degrees F, about 1 hour. Transfer the pork to a baking sheet to rest for 10 minutes. Reserve 1 1/4 pounds for the stir fry, and reserve the rest for leftovers or another recipe.
• Remove the rack from the roasting pan and place on the stove over medium-high heat. Whisk in the reserved BBQ sauce and scrape the bottom of the pan to incorporate the browned sauce. Cook until slightly reduced and thickened, about 10 minutes.
• For the stir fry:
• Cook the rice according to the package directions.
• Add 2 tablespoons of the sesame oil to a small saute pan and heat over medium heat until it begins to shimmer; turn off the heat, add the five-spice powder and cool to room temperature.
• Meanwhile, whisk together the soy sauce, vinegar, orange juice, sugar and cornstarch in a small bowl.
• Slice the pork into 1/4-inch rounds, then slice again to make 1/2-inch-wide strips. Place the pork in a medium bowl and season with the sesame oil and five-spice mixture.
• Heat the remaining 1 tablespoon oil over high heat until very hot in a large skillet or wok. Add the peas, onions and bell peppers and stir-fry until the vegetables begin to soften, about 1 minute. Add the ginger and garlic and continue to stir-fry for an additional minute. Finally, add the sliced pork, the soy-vinegar mixture and scallions and continue to cook until the pork has warmed through, 1 to 2 minutes.
• Cook until the sauce thickens, 1 to 2 minutes. Turn off the heat and give it a few more stirs. Serve over the rice and garnish with roasted peanuts and mandarin oranges, if desired.

ORANGE-GINGER CHICKEN STIR FRY

Steps:

• Combine coconut aminos, orange juice, zest, water and garlic, and ginger if using the dried form, (if using fresh, reserve for later) in a small bowl. Set aside.
• Heat ½ Tbsp. oil in a large sauté pan, wok, or skillet over high heat (medium-high if using a cast iron skillet).
• Add half of the chicken and cook until no longer pink in the center. Remove chicken to a plate and repeat with another ½ Tbsp. oil and remaining chicken.
• Wipe pan clean (if desired) before adding ½ Tbsp. oil. When the pan is hot, add onions and carrots and stir-fry for 3-4 minutes.
• Add broccoli and peppers, continue to stir for another 3-4 minutes, then add fresh garlic and ginger, if using, and cook another 30 seconds or until fragrant.
• Add chicken back to the pan with the vegetables then pour sauce over everything. Stir to coat, add green onions and cook for an additional 1-2 minutes until meat is warmed through and vegetables are tender to your liking.
• Top with toppings of choice.
• Serve over cauliflower rice for a Whole30-friendly option or with rice or rice noodles, if desired.