PINEAPPLE CHICKEN STIR FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Place a large skillet over medium-high heat. Add the oil and butter. When the butter is melted and the oil is hot, add the chicken, bell peppers and the whites of the scallions. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 minutes.
- Meanwhile, make the sauce. Add the soy sauce, rice vinegar, cornstarch, ginger, chile paste, garlic and 2 tablespoons of the reserved pineapple juice to a mason jar. Secure the lid and shake until mixed thoroughly, then set aside.
- Mix together the fried onions, peanuts, sesame seeds and chile-lime seasoning in a small bowl. Set aside.
- When the chicken has cooked through, add the drained pineapple and stir to combine. Give the sauce a final shake and add it to the skillet. Allow the sauce to come to a boil and thicken, about 1 minute.
- Serve over the rice, garnishing with the peanut mixture and reserved scallion greens.
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.
ORANGE CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, ground pepper, broccoli, carrots, red bell pepper, orange juice, soy sauce, honey, rice vinegar, garlic, ginger, orange zest, cornstarch
Provided by Mel Boyajian
Categories Dinner
Yield 2 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 476 calories, Carbohydrate 52 grams, Fat 6 grams, Fiber 11 grams, Protein 54 grams, Sugar 28 grams
STIR-FRIED CHICKEN WITH PINEAPPLE AND PEPPERS
Here's an easy way to get low-fat protein (in the chicken breast) and lots of vitamins (in the scallions, peppers and pineapple). Plus, the dab of fresh ginger soothes stomachs and fights inflammation and blood clots.
Provided by USA WEEKEND columnist Jean Carper
Categories World Cuisine Recipes Asian Chinese
Yield 6
Number Of Ingredients 12
Steps:
- Combine first six ingredients; stir well.
- Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove. Add green onions, peppers and pineapple to the skillet; heat through. Pour in sauce and stir until thickened. Return chicken to skillet; heat through. Serve with brown rice; top with optional almonds.
Nutrition Facts : Calories 238.1 calories, Carbohydrate 21 g, Cholesterol 43.9 mg, Fat 7.7 g, Fiber 2.2 g, Protein 20.2 g, SaturatedFat 1.1 g, Sodium 411.6 mg, Sugar 12.9 g
CHICKEN AND PINEAPPLE STIR-FRY
We love how the snappy veggies and pineapple make this stir-fry taste fresh and bright. Add brown sugar and you get a sweet-and-sour dish that's packed with flavor. -DeEtta Rasmussen, Fort Madison, Iowa
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Drain pineapple, reserving juice; set pineapple aside. In a small bowl, mix pineapple juice, cornstarch and ginger until smooth. Stir in broth, brown sugar, soy sauce and molasses., In a large resealable plastic bag, combine flour and seasonings. Add chicken, a few pieces at a time; close bag and shake to coat., In a large skillet, heat 4 tablespoons oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan; discard cooking juices., Stir-fry vegetables in remaining oil until crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan. Add reserved pineapple; heat through. Serve with rice.
Nutrition Facts : Calories 427 calories, Fat 20g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 941mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 3g fiber), Protein 21g protein.
ORANGE & PINEAPPLE CHICKEN STIR-FRY
This stir-fry has an incredible melding of flavors. Don't let the list of ingredients fool you, there is nothing exotic in here, and it goes together real quick.
Provided by Dugyb
Categories One Dish Meal
Time 17m
Yield 6 serving(s)
Number Of Ingredients 18
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.
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.
PINEAPPLE ORANGE CHICKEN RECIPE
Provided by bweber
Number Of Ingredients 13
Steps:
- Measure reserved pineapple juice and add enough water to make 1-3/4 cups liquid. Prepare rice according to package directions using juice-water mixture. Coat chicken pieces with flour. Heat oil in large skillet or wok over medium-high heat and cook chicken until edges are golden brown, about 5 to 7 minutes. Add pineapple, bell pepper and snap peas. Cook until slightly softened, about 3 minutes. Add sweet and sour sauce, soy sauce, orange juice and red chilies to pan. Stir and cook an additional 3 minutes or until sauce begins to boil. Stir in orange zest. Serve over rice topped with cashews and green onions.
ORANGE-PINEAPPLE PORK STIR FRY
Fruit and pork stir fry served over rice.
Provided by Heather
Time 45m
Yield 4
Number Of Ingredients 18
Steps:
- Whisk 3 tablespoons flour and 2 tablespoons water for sauce together in a 3-quart saucepan until well combined.
- Mix 1 1/2 cup water, brown sugar, rice vinegar, lemon juice, orange juice, garlic, and onion powder together in a bowl. Slowly add to the flour-water mixture in the saucepan while stirring. Bring to boil over medium-high heat. Continue to cook and stir until sauce has thickened, 3 to 5 minutes. Remove from the heat.
- Combine 1/4 cup flour, salt, and pepper for pork in a resealable plastic bag. Cut pork into bite-sized pieces; drop into the flour mixture and shake until well coated.
- Melt butter in a 5-quart skillet over medium heat. Add pork pieces and and cook until browned, 3 to 5 minutes. Add carrots and sauce and bring to a simmer. Simmer for 5 minutes, stirring occasionally. Add pineapple and orange and simmer for 5 more minutes.
- Serve over cooked rice.
Nutrition Facts : Calories 536.1 calories, Carbohydrate 94.8 g, Cholesterol 51.4 mg, Fat 10.4 g, Fiber 3 g, Protein 18.1 g, SaturatedFat 5.3 g, Sodium 246 mg, Sugar 68.1 g
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