ORANGE CHICKEN STIR FRY
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
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
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
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.
HONEY-ORANGE CHICKEN STIR-FRY
This delicious stir-fry is perfect for all occasions! You can make it fast plus it is the perfect blend of flavors.
Provided by Katie P
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium-high heat. Add chicken, carrots, celery, and garlic; stir-fry until chicken is no longer pink in the center and juices run clear, 7 to 10 minutes.
- Meanwhile, combine 1 cup orange juice, honey, soy sauce, cornstarch, and ginger in a small bowl; mix until blended. Pour into the chicken mixture and bring to a boil.
- Cook until sauce has thickened, 5 to 10 minutes longer. Stir in cashew and more orange juice if too thick. Serve over hot rice.
Nutrition Facts : Calories 555.8 calories, Carbohydrate 63.2 g, Cholesterol 64.6 mg, Fat 20.5 g, Fiber 2.7 g, Protein 31.3 g, SaturatedFat 3.9 g, Sodium 1150.2 mg, Sugar 26.1 g
ORANGE MARMALADE CHICKEN STIR FRY
This is probably similar to everyone else's throw-together stir fry recipe, but we love it and my family encouraged me to post it.
Provided by Susan Feliciano
Categories Chicken
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. Combine sliced chicken with wine, 1/4 cup soy sauce, and the juice and zest of the orange. Marinate about 1 hour. Less time is OK, but don't leave it too long or chicken will break down.
- 2. Heat oil very hot in wok or skillet. Drain chicken and discard marinade. Stir fry chicken and grated ginger about 3 minutes.
- 3. Add in vegetables (except cabbage) and continue stir-frying about 3 more minutes. Stir in cabbage, remaining 1/4 cup soy sauce and orange marmalade. Bring to a boil. Taste and add salt and pepper as desired.
- 4. Cover and steam about 2 minutes. Remove from heat and serve over rice. Vegetables should be crisp and broccoli bright green.
CRAZY ORANGE-MARMALADE CHICKEN
Make and share this Crazy Orange-Marmalade Chicken recipe from Food.com.
Provided by PaulaG
Categories Chicken Breast
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Place chicken in a glass or ceramic baking dish.
- Mix last 3 ingredients and pour over chicken.
- Marinate at least 2 hours in the refrigerator but no more than 24 hours.
- Bake until chicken is tender, approximately 1 1/2 hours.
- This recipe makes a delicious sauce for rice.
Nutrition Facts : Calories 244, Fat 9.1, SaturatedFat 1.6, Cholesterol 68.7, Sodium 702, Carbohydrate 11.5, Fiber 0.9, Sugar 7, Protein 28
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- Heat 2 tablespoons oil in a large skillet over medium-high. Add bell pepper and onion and cook, stirring often, until they begin to soften, about 4 minutes. Add snow peas and cook, stirring often, until vegetables are tender, 2 to 3 minutes. Remove from skillet; set aside.
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- Combine the chicken broth, orange marmalade, soy sauce, garlic powder and red pepper flakes in a small bowl, then whisk to combine. Set this aside for later.
- Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of oil to the pan and cook the peppers and onions for 2 to 3 minutes, stirring frequently. Remove the pepper and onion from the pan and set aside.
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- First make your cauliflower rice. Remove all greens from cauliflower and break into florets. You can either use a box grater, or a food processor to process the cauliflower into rice. If using a food processor (the easier method), simply add half of cauliflower florets to bowl of the food processor with a blade attachment. Pulse until cauliflower resembles rice. Add in remaining florets and process again until cauliflower becomes rice-like. Transfer to a large, clean dish towel and squeeze all the moisture out of the cauliflower. Set aside in a large bowl until ready to cook.
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- Add the other 1/2 tablespoon of sesame oil to the pan (over medium-heat); add in onion and saute until onions become slightly translucent, about 2 minutes.
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