Easy Orange Chicken Vegetable Stir Fry Recipe 445

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!

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.

Steps:

• Put all sauce ingredients in a blender. Blend and taste if you'd like to add sweetness to it. Pour sauce into pan and heat for 5 mins, then put in a separate bowl.Spice the chicken with salt & pepper. Add the cornstarch and rub the chicken with it. Boil the broccoli for about 5 mins, watch that it doesn't get too soft, it stay firm. Place a paper towel on a plate and lay the chopped vegetables on it. Cook the onion on olive oil and chicken for about 4 mins - make sure the chicken is cooked! Toss in the rest of the vegetables and stir-fry for 2 mins. Add drops of sauce between each stir. Repeat, adding a few tablespoons every 15 secs, for the sauce to cook down. Place the stir-fry over hot rice. Serve.

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.

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.

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.