Orange Stir Fry Sauce Food

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ORANGE BEEF STIR-FRY



Orange Beef Stir-Fry image

You may have tasted a version of this Asian-style dish at a local restaurant; now you can make it at home.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 35m

Number Of Ingredients 11

1 cup long-grain white rice
1/4 cup freshly squeezed orange juice (from 1 orange)
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon light-brown sugar
1 pound top or bottom round steak, cut into strips, 2 inches long and 1/4 inch thick
1 tablespoon cornstarch
Coarse salt and ground pepper
1 bunch (1 pound) broccoli, florets broken into small pieces (reserve stalks for another use)
2 tablespoons vegetable oil
1 red bell pepper, (ribs and seeds removed), cut into strips, 2 inches long and 1/4 inch wide

Steps:

  • Cook rice according to package instructions; set aside. Meanwhile, in a small bowl or liquid-measuring cup, combine orange juice, vinegar, soy sauce, and sugar; set aside. In a medium bowl, toss beef with cornstarch; season with salt and pepper. Set aside.
  • In a large skillet, combine broccoli with 1 cup water; season with salt and pepper. Bring to a boil over medium-high; cook, partially covered, until broccoli is bright green and crisp-tender, 4 to 6 minutes. Transfer to a plate. Discard any water in skillet; wipe with paper towel.
  • In same skillet, heat 1 tablespoon oil over high. When pan is very hot, add half the beef; cook until browned, 2 to 4 minutes. Using slotted spoon, transfer beef to plate with broccoli. Repeat with remaining oil and remaining beef, but leave beef in skillet.
  • Return reserved beef and broccoli to skillet; add orange-juice mixture and bell pepper. Continue cooking over high heat until sauce thickens, 2 to 4 minutes. Serve over rice.

Nutrition Facts : Calories 495 g, Fat 16 g, Fiber 4 g, Protein 32 g

BLOOD ORANGE-SHRIMP STIR-FRY



Blood Orange-Shrimp Stir-Fry image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 16

1 1/2 pounds large shrimp, peeled and deveined
Kosher salt
1 tablespoon cornstarch
5 blood oranges
3 tablespoons rice vinegar
3 tablespoons honey
3 tablespoons ketchup
1 teaspoon toasted sesame oil
8 ounces snow peas, trimmed
3 tablespoons vegetable oil
1/3 cup dried chiles de arbol (about 24) or other small dried chiles
3 cloves garlic, minced
1 tablespoon minced peeled ginger
4 scallions, cut into 1- to 2-inch pieces
1 tablespoon sesame seeds
Cooked white rice, for serving

Steps:

  • Season the shrimp with 1/2 teaspoon salt in a large bowl. Add the cornstarch and toss to coat; set aside. Juice 3 blood oranges into a small bowl; add the vinegar, honey, ketchup, sesame oil and 1/2 teaspoon salt and whisk to combine. Quarter the remaining 2 oranges and thinly slice; set aside.
  • Fill a large bowl with ice water and set aside. Bring a medium pot of salted water to a boil. Add the snow peas and cook until crisp-tender, about 1 minute. Drain and immediately transfer to the ice bath; let sit until cool, then drain and pat dry.
  • Heat a large nonstick skillet or wok over high heat; add 2 tablespoons vegetable oil. Add the shrimp and cook, stirring occasionally, until lightly browned and opaque, 1 to 2 minutes. Transfer to a plate with a slotted spoon.
  • Add the remaining 1 tablespoon vegetable oil and the chiles to the skillet. Cook, stirring occasionally, until lightly toasted, about 1 minute. Add the garlic and ginger. Cook, stirring, until golden, about 30 seconds. Add the blood orange juice mixture and bring to a simmer. Cook, stirring, until slightly thickened, 2 to 3 minutes.
  • Return the shrimp to the skillet and stir until warmed through, about 1 minute. Add the snow peas, scallions and blood orange slices; toss to combine. Sprinkle with the sesame seeds and serve with rice.

ORANGE-GINGER BEEF STIR-FRY



Orange-Ginger Beef Stir-Fry image

Search your cupboards for orange marmalade and ground ginger. It's likely that everything you need to make this tasty Orange-Ginger Beef Stir-Fry right in your freezer and pantry.

Provided by My Food and Family

Categories     Home

Time 21m

Yield Makes 4 servings.

Number Of Ingredients 10

1 lb. beef flank steak, cut into strips
2 tsp. cornstarch
3 Tbsp. orange marmalade
3/4 tsp. ground ginger
1 Tbsp. canola oil
1 pkg. (10 oz.) frozen broccoli florets, thawed
1 can (8 oz.) sliced water chestnuts, drained
1/4 cup lite soy sauce
2 cups hot cooked long-grain brown rice
1/4 cup PLANTERS Dry Roasted Peanuts

Steps:

  • Toss meat with cornstarch in medium bowl. Add marmalade and ginger; stir until well blended.
  • Heat oil in large nonstick skillet on medium-high heat. Add meat mixture; stir-fry 4 to 5 min. or until meat is done. Add broccoli, water chestnuts and soy sauce; mix well. Cover; simmer on medium-low heat 5 min. or until thickened, stirring frequently.
  • Serve over rice; top with nuts.

Nutrition Facts : Calories 460, Fat 16 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 45 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 31 g

ORANGE CHICKEN STIR-FRY



Orange Chicken Stir-Fry image

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

½ cup orange juice
3 tablespoons soy sauce
3 cloves garlic, chopped
1 tablespoon grated orange zest
1 teaspoon ground ginger
½ teaspoon red pepper flakes
3 tablespoons vegetable oil
4 skinless, boneless chicken breast halves, thinly sliced
½ cup chicken broth
2 tablespoons cornstarch
1 (16 ounce) package frozen stir-fry vegetables
1 cup sugar snap peas
1 cup broccoli florets
1 cup sliced carrot

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



Orange Chicken Stir Fry image

Chicken breast meat stir fried with orange juice and zest, soy sauce, garlic and brown sugar, topped with bean sprouts and served over crispy chow mein noodles. A healthy, zesty stir fry treat guaranteed to excite the most finicky eaters!

Provided by Kelly Dale-Carpenter

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 45m

Yield 4

Number Of Ingredients 11

1 cup orange juice
1 tablespoon grated orange zest
¼ cup soy sauce
1 teaspoon salt
3 cloves garlic, chopped
1 tablespoon brown sugar
3 tablespoons vegetable oil
4 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 tablespoons all-purpose flour
1 cup bean sprouts
1 (6 ounce) package crispy chow mein noodles

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.

Nutrition Facts : Calories 523.9 calories, Carbohydrate 41.1 g, Cholesterol 68.4 mg, Fat 25.1 g, Fiber 2.7 g, Protein 34.7 g, SaturatedFat 3.6 g, Sodium 1749.2 mg, Sugar 8.9 g

ORANGE CHICKEN STIR-FRY



Orange Chicken Stir-Fry image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 pound Tyson® Crispy Chicken Strips
Zest and juice of 1 large orange (½ cup juice)
1 teaspoon cornstarch
1 tablespoon canola oil
4 scallions, thinly sliced, white and green parts separated
1 tablespoon soy sauce
1 teaspoon cider vinegar
2 tablespoons packed light brown sugar

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.

ORANGE CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY



Orange Chicken & Veggie Stir-fry Recipe by Tasty image

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

2 boneless, skinless chicken breasts
salt, to taste
ground pepper, to taste
2 heads broccoli, chopped
2 carrots, sliced
1 red bell pepper, sliced
½ cup orange juice
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
2 cloves garlic, minced
½ teaspoon ginger, minced
¼ teaspoon orange zest
1 tablespoon cornstarch

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

ORANGE CHICKEN STIR-FRY



Orange Chicken Stir-Fry 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

Time 20m

Yield 4 servings.

Number Of Ingredients 11

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, Fat 17g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 653mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 20g protein.

STIR-FRY WITH ORANGE JUICE SAUCE



Stir-Fry with Orange Juice Sauce image

Here's a perfect weekday dinner recipe! Not only is it full of colorful vegetables and mixed with a healthy sauce, it's also easy to prepare.

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 18

1 cup Florida's Natural® Premium Orange Juice
1 tbsp. soy sauce
2 tbsp. cornstarch
1 tsp. chopped ginger
1 tsp. garlic paste
2 tbsp. canola oil
1/4 onion, thinly sliced
1/2 cup sliced carrots
2 stalks celery, chopped
1/2 cup chopped broccoli
1/4 cup snow peas
1/2 cup sliced yellow squash
1 cup fresh mushrooms, rinsed and sliced
1 red pepper, thinly sliced
1/4 cup baby corn
4-oz. can sliced water chestnuts, drained
2 tbsp. orange zest
Orange slices

Steps:

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  • Prepare the sauce by mixing together the orange juice, soy sauce, cornstarch, ginger, and garlic paste. Set aside. Heat 1 tablespoon oil in large skillet or wok. Stir-fry onion, carrots, and mushrooms for 1 minute over high heat. Add squash, broccoli, and snow peas and cook for about 2 minutes. Add remaining vegetables and cook until red pepper is tender. Stir sauce and add to skillet. Simmer until sauce has thickened. Serve immediately over rice or noodles and garnish with orange zest and orange slices.

ORANGE CHICKEN STIR FRY



Orange Chicken Stir fry image

Provided by Food Network

Categories     main-dish

Time 38m

Yield 4 servings

Number Of Ingredients 25

3/4 pound skinless, boneless chicken breast
3 tablespoons favorite spices (garlic, ginger, onion powder, etc.)
1/2 cup olive oil, plus 1/4 cup
1 cup orange juice
1 tablespoon cornstarch
1 tablespoon dry sherry
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon minced garlic
1/2 teaspoon red pepper flakes
1/2 orange, zested, plus extra for garnish
1/4 cup broccoli flowerets
1/4 cup sliced onion
1/4 cup 1/4-inch cut carrots
1/4 cup 1/4-inch cut peppers (chef's choice), green, red or yellow, cut into chunks
1/4 cup 1/4-inch cut yellow squash
1/4 cup 1/4-inch cut zucchini
1/4 cup snow peas
1/4 cup sliced mushrooms
1/4 cup baby corn
1/4 cup 1/4-inch cut bok choy
2 cups cooked rice
Salt and freshly ground black pepper
Freshly chopped herbs
Orange slices, for garnish

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.

BEEF & ORANGE STIR-FRY



Beef & orange stir-fry image

A light and speedy Asian-inspired supper of lean rump steak with broccoli, peppers, chillies and a citrus soy sauce

Provided by Good Food team

Categories     Dinner

Time 25m

Number Of Ingredients 14

200g purple sprouting or Tenderstem broccoli
4 tsp groundnut oil
400g rump steak , trimmed of any excess fat and cut into thin strips
2 tsp cornflour
2 red peppers , deseeded and sliced
thumb-sized piece ginger , peeled and cut into matchsticks
4 garlic cloves , finely chopped
1 red chilli , thinly sliced (deseeded if you don't like it too hot)
4 spring onions , halved and sliced lengthways
2 oranges , 1 juiced and 1 cut into segments
1 ½ tbsp clear honey
1 tbsp rice vinegar
1 tbsp dark soy sauce
steamed rice or noodles , to serve

Steps:

  • Steam or boil the broccoli for 3-4 mins until tender. Drain and run under cold water.
  • Heat 2 tsp of the oil in a non-stick wok or large frying pan and toss the beef strips in cornflour. When the oil is hot, fry the beef for 1-2 mins to brown, then put to one side.
  • Heat the remaining oil in the pan, then toss in the peppers and fry for 2 mins. Add the ginger, garlic, chilli and 3 spring onions, and cook for 1 min more, taking care not to burn the garlic. Add the orange juice, honey, rice vinegar and soy, and bubble down briefly before stirring in the broccoli, beef and orange segments. Heat through, then sprinkle with the remaining chopped spring onion. Serve with rice or noodles.

Nutrition Facts : Calories 337 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 20 grams sugar, Fiber 6 grams fiber, Protein 34 grams protein, Sodium 1.2 milligram of sodium

STIR-FRY SHRIMP WITH SPICY ORANGE SAUCE



Stir-Fry Shrimp With Spicy Orange Sauce image

From Cooking Light. Just like Chinese takeout or PF Chang's Orange Peel Shrimp (without the orange peel). This takes no time to make and you already have most of the ingredients. We halved the recipe and cooked up 11 large shrimp from Costco for 2 people. At first we burned the garlic and ginger, so we started over and turned the heat down to medium. Enjoy! ** I took note from a reviewer and added some steamed broccoli with the sauce in step 6 - AWESOME! **

Provided by mikey ev

Categories     Asian

Time 20m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs large shrimp, peeled and deveined
1 tablespoon cornstarch
1/4 cup fresh orange juice
2 tablespoons low sodium soy sauce
2 tablespoons honey
1 tablespoon rice wine vinegar
1 tablespoon chili paste with garlic (such as sambal oelek)
2 tablespoons canola oil
1 tablespoon fresh ginger, peeled and minced
3 garlic cloves, minced
1/3 cup green onion, chopped

Steps:

  • Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.
  • Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.
  • Heat canola oil in a large nonstick skillet over medium-high heat.
  • Add minced ginger and garlic to pan; stir-fry for 15 seconds or until fragrant.
  • Add shrimp mixture; stir-fry for 3 minutes.
  • Add juice mixture and onions; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently.
  • Serve immediately.

SPICY ORANGE STIR FRY SAUCE



Spicy Orange Stir Fry Sauce image

This is a combination of several recipes I found online and tweaked a little to pull together. THis recipe makes enough for a stir-fry that serves two people, but it is easily doubled or tripled. I like to marinate my chicken in it first, and then thicken up the left over marinade with the cornstarch, but it works just as well as just a sauce. I recommend trying a stir fry with chicken, broccoli, and peanuts.

Provided by moonpoodle

Categories     Sauces

Time 5m

Yield 2 serving(s)

Number Of Ingredients 7

2/3 cup orange juice
1 1/2 tablespoons soy sauce
1 1/2-2 1/2 teaspoons red pepper flakes (to taste)
1 teaspoon peanut oil or 1 teaspoon sesame oil
1 teaspoon hot sauce
1 teaspoon minced garlic
2 tablespoons cornstarch, to thicken

Steps:

  • Mix all ingredients together with a whisk.
  • If using as a marinade, leave out the cornstarch. If using as a sauce, whisk in cornstarch until it dissolves; add to the pan or wok and let come to a boil and simmer until thickened.

Nutrition Facts : Calories 102.3, Fat 2.7, SaturatedFat 0.5, Sodium 818.4, Carbohydrate 17.9, Fiber 0.8, Sugar 7.4, Protein 2.3

ORANGE CHICKEN STIR FRY



Orange Chicken Stir Fry image

This tasty dish with chicken, crunchy cashews, sugar snap peas, and sweet mandarin oranges is quickly stir fried in a homemade soy-honey sauce. 

Provided by Sheila Thigpen

Categories     30-Minute Meals

Time 20m

Number Of Ingredients 17

1 cup long-grain white rice (rinsed)
1 11-oz. can mandarin oranges
1/4 cup chicken broth
1/4 cup soy sauce
1 tablespoon honey
1 teaspoon cornstarch
1/2 teaspoon sesame oil
3 tablespoons canola oil (divided)
1 pound chicken breast tenders (cut into bite-size pieces)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup roasted lightly salted cashews
2 teaspoons minced garlic
8 ounces sugar snap peas or snow peas
1 medium sweet onion (thinly sliced)
3 scallions (both white and green parts, thinly sliced, for garnish)
1 teaspoon sesame seeds (for garnish)

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.

Nutrition Facts : ServingSize 1 g, Calories 657 kcal, Carbohydrate 62 g, Protein 29 g, Fat 34 g, SaturatedFat 5 g, Cholesterol 52 mg, Sodium 1900 mg, Fiber 6 g, Sugar 19 g, UnsaturatedFat 26 g

HONEY ORANGE STIR FRY SHRIMP



Honey Orange Stir Fry Shrimp image

Make and share this Honey Orange Stir Fry Shrimp recipe from Food.com.

Provided by MarraMamba

Categories     Chinese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup honey
1/3 cup soy sauce
1 1/2 tablespoons cider vinegar
1 tablespoon cornstarch
1 tablespoon orange rind, grated
1 tablespoon vegetable oil
4 garlic cloves, minced
2 teaspoons fresh gingerroot, grated
1 sweet red pepper, seeded and diced
1 cup snow peas
1 -1 1/2 lb shrimp, peeled and deveined
3 green onions, chopped
cooked rice or noodles

Steps:

  • Combine all the sauce ingredients. Mix until smooth. Set aside.
  • Heat oil in wok or large fry pan over medium-high heat. Add the garlic and ginger. Sauté for 1 minute.
  • Add the diced pepper and snow peas. Stir-fry for 1 minute or until tender-crisp.
  • Add the shrimp; stir-fry just until shrimp turns pink (about 1 minute).
  • Add the sauce. Cook, stirring constantly, until the mixture comes to a boil and thickens. Stir in the green onions.
  • Serve over cooked rice or noodles.

SPICY ORANGE STIR FRY SAUCE



Spicy Orange Stir Fry Sauce image

This recipe from Cooks Illustrated makes enough sauce for 1 regular stir fry recipe. The citrus flavors in this sauce are especially good with chicken and shrimp. Other options are beef strips, tofu, or a veggie stir fry. If a spicier sauce is desired, add up to 2 teaspoons more chili sauce, or just toss in a teaspoon of ground cayenne pepper. Yum-O!

Provided by MelvinsWifey

Categories     Sauces

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/2 teaspoon orange zest, grated
1/2 cup orange juice, freshly squeezed (about 2 oranges)
2 tablespoons low sodium soy sauce
2 teaspoons Asian chili sauce (double if you like spicy)
2 teaspoons sugar
2 teaspoons cornstarch
1 teaspoon toasted sesame oil

Steps:

  • Combine all ingredients in a small bowl.
  • Toss with your favorite stir fry and serve hot!

ORANGE STIR FRY SAUCE



Orange Stir Fry Sauce image

Frozen orange juice makes a great flavouring that's often better than fresh because it's concentrated.

Provided by Olha7397

Categories     Chinese

Time 10m

Yield 2/3 cup

Number Of Ingredients 8

1/3 cup thawed orange juice concentrate
2 tablespoons chicken stock
2 tablespoons teriyaki sauce
1 tablespoon cornstarch
1 tablespoon rice vinegar
1 tablespoon Worcestershire sauce
2 teaspoons granulated sugar
1 teaspoon sesame oil

Steps:

  • In measuring cup or small bowl, whisk together orange juice concentrate, stock, teriyaki sauce, cornstarch, vinegar, Worcestershire sauce, sugar and oil. Add to wok after vegetables are tender crisp and meat is returned to wok. Stir fry for 1 to 2 minutes or until thickened. Makes about 2/3 cup.
  • Canadian Living.

Nutrition Facts : Calories 458.4, Fat 7.6, SaturatedFat 1.1, Cholesterol 1.4, Sodium 2389.4, Carbohydrate 92.9, Fiber 1.3, Sugar 75.9, Protein 7.8

ORANGE GLAZED CHICKEN STIR FRY



Orange Glazed Chicken Stir Fry image

Provided by Food Network

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 8

1 lb. boneless, skinless chicken breast halves, thinly sliced
2 Tbsp. olive oil, divided
1/2 cup snow peas
1 red or orange bell pepper, cut into large chunks
1 small onion, cut into large chunks
1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
2 Tbsp. orange juice
2 Tbsp. firmly packed brown suga

Steps:

  • 1. Season chicken, if desired, with salt and ground black pepper. Heat 1 tablespoon olive oil in 12-inch skillet over medium-high heat and cook chicken, stirring frequently, 6 minutes or until thoroughly cooked. Remove chicken and keep warm.
  • 2. Heat remaining 1 tablespoon olive oil in same skillet and cook red pepper and onion, stirring frequently, 4 minutes or until vegetables are crisp-tender. Add Hellmann's® or Best Foods® Real Mayonnaise, orange juice and brown sugar, stirring until sauce is smooth. Return chicken to skillet and toss to coat. Season, if desired, with soy souce and garnish with chopped parsley and chopped peanuts. Serve with hot cooked rice.

ORANGE-GINGER CHICKEN STIR FRY



Orange-Ginger Chicken Stir Fry image

This quick and easy stir fry is so easy to adapt to what you've got on hand and what your family likes - and when you do the chopping ahead of time, you're just 15 minutes away from a delicious and satisfying meal.

Provided by Jessica Beacom

Time 30m

Number Of Ingredients 13

1 lb. boneless, skinless chicken breasts, thinly sliced (may substitute chicken thighs)
1½ Tbsp. Thrive Culinary Algae Oil, divided
⅓ cup coconut aminos
Juice of 1 orange
2 tsp. orange zest
2 Tbsp. water
2 cloves garlic, minced (may substitute 1 tsp. garlic powder)
1 tsp. freshly grated ginger (may substitute ½ tsp. dried ground ginger)
1 small head broccoli, cut into florets (about 4 cups)
½ cup sliced onion
3 medium carrots, peeled and thinly sliced
1 bell pepper, any color, thinly sliced
2 green onions, white and green parts thinly sliced

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.

Nutrition Facts : ServingSize 1/4th recipe (without cauliflower rice or addl. toppings), Calories 270 calories, Sugar 10g, Sodium 508mg, Fat 10g, Carbohydrate 17g, Fiber 5g, Protein 30g

ORANGE-BEEF STIR-FRY



Orange-Beef Stir-Fry image

Make this easy Orange Beef Stir-Fry in just 15 minutes with boneless beef sirloin steak, stir-fry veggies and brown rice. Orange Beef Stir-Fry is perfect for fans of orange chicken who are craving some beef!

Provided by My Food and Family

Categories     Home

Time 15m

Yield 4 servings

Number Of Ingredients 10

2 tsp. cornstarch
1/2 cup orange juice
2 Tbsp. LEA & PERRINS Worcestershire Sauce
1 Tbsp. grated gingerroot
2 tsp. water
1 tsp. honey
2 tsp. sesame oil
1 lb. boneless beef sirloin steak, cut into thin strips
1 pkg. (16 oz.) frozen stir-fry vegetables (broccoli, carrots, red peppers, snow peas), thawed, drained
2 cups hot cooked long-grain brown rice

Steps:

  • Mix cornstarch, orange juice, Worcestershire sauce, ginger, water and honey until blended.
  • Heat oil in nonstick wok or large skillet on medium-high heat. Add meat and vegetables; stir-fry 4 min. or until meat is done. Stir in orange juice mixture; simmer on medium-low heat 2 min. or until heated through, stirring frequently.
  • Serve over rice.

Nutrition Facts : Calories 660, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 80 mg, Sodium 170 mg, Carbohydrate 89 g, Fiber 8 g, Sugar 8 g, Protein 33 g

CHINESE ORANGE PORK CHOP STIR-FRY



Chinese Orange Pork Chop Stir-Fry image

Check out this recipe, where classic Chinese ingredients lend flavor to a great stir-fry in this pork chop featuring cubed pork and bok choy.

Provided by Rhonda Parkinson

Categories     Entree     Dinner

Time 37m

Yield 4

Number Of Ingredients 17

4 boneless pork chops (about 1 1/2 pounds)
For Marinade:
1 tablespoon rice wine or dry sherry
2 teaspoons cornstarch
For Sauce:
1/3 cup orange juice
2 tablespoons water
2 tablespoons soy sauce
1 1/2 teaspoons liquid honey
Other:
2 slices ginger, chopped
1 garlic clove, chopped
2 baby bok choy
1/2 cup baby carrots
2 teaspoons cornstarch mixed in 4 teaspoons water
A few drops sesame oil, as needed
4 tablespoons oil for stir-frying, or as needed

Steps:

  • Gather the ingredients.
  • Cut the pork chops into 1-inch cubes.
  • Add the rice wine and cornstarch and marinate for 30 minutes.
  • While the pork is marinating, prepare the vegetables and sauce. Wash the baby bok choy , drain, and chop, separating the leaves and the stalks.
  • Cut baby carrots in half.
  • Combine sauce ingredients in a small bowl, set aside. Combine the cornstarch and water in a small bowl and set aside.
  • Heat a wok or heavy gauge frying pan. Add 2 tablespoons oil. When the oil is hot, add the pork chop cubes. Let the pork chops cook for a minute, and then stir-fry until they change color and are nearly cooked. Remove from the wok or pan and drain on paper towels.
  • Clean out the wok and add more oil. When the oil is hot, add the garlic and ginger. Stir-fry briefly until aromatic. Add the carrots. Stir-fry briefly.
  • Add the baby bok choy stalks. Cook briefly, add the leaves and stir-fry briefly until they turn bright green.
  • Make a well in the middle of the wok and add the sauce.
  • Turn up the heat, give the cornstarch and water mixture a quick re-stir, and add it to the sauce, stirring quickly to thicken. Mix everything together.
  • Add a few drops of sesame oil and serve hot. Serve with cooked rice.

Nutrition Facts : Calories 505 kcal, Carbohydrate 14 g, Cholesterol 103 mg, Fiber 1 g, Protein 38 g, SaturatedFat 8 g, Sodium 580 mg, Sugar 5 g, Fat 33 g, ServingSize Serves 3 to 4, UnsaturatedFat 0 g

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