Orange Chicken And Vegetable Stir Fry Food

ORANGE CHICKEN STIR-FRY

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.

CHICKEN & VEG STIR-FRY

Steps:

• Peel and finely chop the garlic and ginger, deseed and finely chop the chilli.
• Peel the carrots, halve lengthways, then finely slice. Peel the onion, deseed the pepper, then finely slice. Trim the broccoli (halving any thick stalks lengthways), wipe the mushrooms clean, trim the stalks and halve any larger ones.
• Cut the chicken into 1cm strips and toss in a bowl with the Chinese five-spice and sesame oil.
• Place a wok or large non-stick frying pan on a medium-high heat with the vegetable oil. Add the garlic, ginger and chilli, toss for 30 seconds, then add the chicken and stir-fry for 1 to 2 minutes more, or until golden.
• Add all the veg and stir-fry for a further 3 to 4 minutes, until the chicken is cooked through and the veg is tender but with a bit of bite.
• Meanwhile, cook the noodles in a large pan of boiling salted water according to the packet instructions.
• Use tongs to drag the noodles straight into the wok, then add the soy and black bean sauce and toss to coat.
• Divide between your plates, scatter over the sesame seeds and coriander, and dig in.

ORANGE CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY

Steps:

• In a large nonstick skillet, heat a small amount of cooking oil. Add chicken. Season with salt and pepper and cook until browned, about 5 minutes. Remove from pan and set aside.
• Add carrots and broccoli and cook for 1 minute. Add bell pepper and cook for an additional 1-2 minutes. Remove ingredients from pan and set aside.
• Add orange juice, soy sauce, honey, rice vinegar, garlic, ginger, and cornstarch. Whisk. Simmer until sauce starts to thicken, about 5 minutes.
• Add chicken back into pan.
• Serve over cooked veggies.
• Enjoy!

STIR-FRY CHICKEN AND VEGETABLES

Steps:

• Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
• Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
• Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.

ORANGE CHICKEN AND VEGETABLE STIR FRY

Steps:

• Blend all the ingredients for the sauce in a blender or food processor for 10 seconds.
• Taste the sauce and add your choice of sweetener to your liking.
• Blend again for a few more seconds.
• Heat the sauce in a large skillet on medium-high heat for 5 minutes. Carefully transfer the sauce to a heat proof bowl.
• Rinse the skillet clean.
• Season the chicken with salt and pepper.
• Add the corn starch and massage the chicken with your hands.
• If using fresh broccoli or green beans, boil the broccoli for 3-5 minutes until soft enough to pierce with a fork yet firm.
• Transfer the vegetables to a plate lined with a paper towel.
• Wipe down the skillet until dry.
• Heat approximately 1 tablespoon of oil in the skillet on medium-high heat.
• Cook the onion and chicken until the chicken is cooked through, approximately 3-4 minutes.
• Add the remaining vegetables and stir-fry them together for 2 minutes.
• Slowly add a few tablespoons of sauce while stirring the vegetables and chicken.
• Continue to add the sauce a few tablespoons at a time, allowing about 15 seconds between each addition to allow sauce to slightly cook down.
• Spoon the stir-fry over a bowl of hot rice. Serve immediately.

VEGETABLE CHICKEN STIR-FRY

Steps:

• Combine cornstarch, broth and soy sauce until smooth and set aside.
• In a large skillet or wok, stir-fry the chicken, garlic and ginger 1 tablespoon oil about 4-5 minutes or until chicken is no longer pink.
• Remove from heat and keep warm.
• Stir-fry broccoli, cauliflower and carrots in 1 tablespoon oil for 4 minutes or until crisp-tender.
• Add snow peas and stir-fry 2 more minutes.
• Stir broth mixture and add to the pan
• Bring to a boil and cook and stir for 1 minute until thickened.
• Add chicken and heat through.
• Top with sesame seeds.

ORANGE-SESAME CHICKEN & VEGETABLE STIR FRY

Steps:

• Cook sesame seeds on large nonstick pan over medium heat until golden. Set aside. Cut chicken into chunks.
• Put chicken and cornstarch into a ziptop bag. Seal and shake to coat chicken.
• Heat 2 tsp oil in the same pan until hot and add chicken. Stir fry 5 minutes until opaque in center. Remove to large plate.
• Heat remaining oil in pan and add bok choy stalks and red pepers.Stir fry for 5 minute.
• Add leaves , stir fry 2 minutes.
• Mix remaining ingredients, stir into pan , return chicken , stir until simmering.
• Serve with rice and sprinkle with sesame seeds.

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.

ORANGE CHICKEN STIR-FRY

Steps:

• Prepare the Crispy Chicken Strips according to package directions. Cut into 1-inch chunks.
• In a small bowl, whisk the orange zest and juice with the cornstarch. In a large skillet, heat the oil over medium heat. Add the scallion whites and cook, stirring, until just tender, about 1 minute. Add the soy sauce, vinegar, and sugar and cook, stirring, until the sugar dissolves, about 30 seconds. Stir in the orange juice mixture. Bring to a boil and boil for 15 seconds.
• Add the chicken and toss to coat. Top with scallion greens and serve hot.