ORANGE CHICKEN STIR-FRY
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
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
EASY TUNA-ORANGE STIR-FRY
Entered for safe-keeping. From Janet M King, Colton, South Dakota, as submitted to BH&G. A dressed-up can of tuna with an oriental flair.
Provided by KateL
Categories One Dish Meal
Time 12m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For sauce, in a small mixing bowl stir together orange peel, orange juice, soy sauce, water, ginger, and cinnamon; set aside.
- Stir-fry celery in melted butter or margarine for 1 minute.
- Add pea pods; stir-fry for 1-2 minutes or until pea pods are crisp-tender.
- Stir in bean sprouts and water chestnuts.
- Push vegetables from center of skillet.
- Stir sauce; add to center of skillet. Cook and stir until boiling.
- Stir vegetables into sauce until well coated.
- Reduce heat; add tuna and orange sections. Cover and cook for 1 minute or until heated through.
- Serve immediately with hot rice.
Nutrition Facts : Calories 364.1, Fat 8.2, SaturatedFat 4.3, Cholesterol 42.8, Sodium 823.2, Carbohydrate 50, Fiber 2.7, Sugar 6.4, Protein 21.3
VEGETABLE STIR-FRY WITH SHIITAKI AND AHI TUNA
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Bone and skin the tuna. Slice the tuna into 4-ounce steaks. Pour the cracked pepper on a plate and press each steak on top of the pepper. Brush each with olive oil and place the steaks in the refrigerator until ready to cook.
- In a hot saucepan quickly saute the steaks on each side for about 1 1/2 minutes per side. Don't overcook. Cut each tuna steak into ribbon slices.
- In a pot of rolling boiling water, blanch the carrots and broccoli 30 seconds and then immediately plunge in an ice bath to cool. Drain and set aside.
- In a large saute pan over high heat, add the oil, garlic, ginger, and soy sauce and saute, tossing 2 minutes. Add the chili flakes, bell pepper, mushrooms, spinach, blanched veggies, zucchini and scallions. Cook tossing for 3 minutes. Add a splash more soy sauce, if desired, and cook tossing 1 minute. Off the heat, evenly divide the slices of ahi and arrange artfully 8 ounces of stir-fried veggies per plate. Garnish with a sprig of cilantro, if desired.
STIR-FRY WITH ORANGE JUICE SAUCE
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
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.
HONEY ORANGE STIR FRY SHRIMP
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
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.
TUNA TERIYAKI STIR-FRY
Stir-fry fresh albacore tuna, plump sugar snap peas, and thin slices of green onions, carrot, and red bell pepper, then serve over brown rice.
Yield Serves 4; 1 cup tuna and vegetable mixture and 1/2 cup rice per serving
Number Of Ingredients 13
Steps:
- Prepare the rice using the package directions, omitting the salt and margarine. Cover to keep warm. Set aside.
- Meanwhile, in a small bowl, whisk together the glaze ingredients. Set aside.
- In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the fish, garlic, and gingerroot for 3 to 4 minutes, or until the fish is golden brown on all sides (it will still be slightly pink inside), stirring constantly.
- Stir in the sugar snap peas, green onions, carrot, and bell pepper. Cook for 2 to 3 minutes, or until the vegetables are tender-crisp, stirring constantly.
- Make a well in the center of the fish and vegetables. Pour in the glaze mixture. Simmer for 1 to 2 minutes, or until the glaze is thickened, stirring occasionally in the well only. Stir the fish and vegetables into the thickened glaze. Cook for 1 minute, or until the mixture is heated through, stirring constantly. Serve over the rice.
- (Per serving)
- Calories: 343
- Total fat: 11.0g
- Saturated: 2.5g
- Trans: 0.0g
- Polyunsaturated: 1.0g
- Monounsaturated: 1.5g
- Cholesterol: 43mg
- Sodium: 301mg
- Carbohydrates: 27g
- Fiber: 4g
- Sugars: 5g
- Protein: 32g
- Calcium: 50mg
- Potassium: 726mg
- 1 1/2 starch
- 1 vegetable
- 3 lean meat
AHI TUNA WITH VEGETABLE STIR-FRY
I've had this recipe at the Canoe House Restaurant and it is wonderful. Here's a little bit about the dish and the restaurant. At the Mauna Lani Bay Hotel on Hawaii's Kohala coast, CanoeHouse chef Pat Saito uses ono steaks (a type of mackerel) for this dish. Ahi tuna, which is easier to find, makes a good substitute. Saito serves the fish with wasabi-laced mashed potatoes.
Provided by lazyme
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
- Add cabbage, mushrooms, bok choy, carrot and green onions and stir-fry until vegetables are crisp-tender, about 3 minutes.
- Add 3 tablespoons oyster sauce and 3 tablespoons soy sauce; stir 1 minute to blend flavors.
- Season to taste with salt and pepper.
- Transfer vegetable mixture to medium bowl.
- To same skillet (do not clean) add the broth, 1/2 tablespoon oil, remaining 3 tablespoons oyster sauce, remaining 1/2 tablespoon soy sauce, butter and vinegar.
- Boil until sauce thickens, whisking occasionally, about 3 minutes.
- Season with salt and pepper.
- Keep warm.
- Sprinkle tuna with salt and pepper.
- Heat remaining 3 tablespoons oil in another large skillet over high heat.
- Add 3 tuna steaks and cook to desired doneness, about 2 minutes per side for medium-rare.
- Transfer to small baking sheet.
- Repeat with remaining tuna.
- Divide vegetables among 6 plates.
- Top with tuna.
- Ladle sauce around tuna.
- Sprinkle with sesame seeds, if desired.
Nutrition Facts : Calories 476.3, Fat 29, SaturatedFat 8.9, Cholesterol 85.8, Sodium 1002.9, Carbohydrate 10.6, Fiber 2.3, Sugar 3.6, Protein 42.4
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