Orange Chicken Stir fry Recipe

Name: Orange Chicken Stir fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Rinse chicken and pat dry.
2
Cut chicken into 1-inch pieces.
3
Marinate with favorite spices and 1/2 cup olive oil overnight in the refrigerator.
4
Set aside.
5
For sauce, stir together orange juice, cornstarch, sherry, ginger, garlic, red pepper flakes, and orange zest.
6
Set aside.
7
Preheat wok and add 1/4 cup olive oil over medium heat.
8
Stir-fry chicken until no longer pink, quickly moving it through the wok.
9
Add broccoli, onions, carrots, peppers, squash and zucchini and cook until al dente.
10
Add snow peas, mushrooms, baby corn, bok choy and do the same.
11
Stir sauce; add to center of the wok.
12
Cook and stir for 2 minutes more.
13
Stir all ingredients and coat with sauce.
14
Season, to taste.
15
Serve immediately over rice and garnish with fresh herbs, orange zest or orange slices.
16
Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
17
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

843

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 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, and more.

Yes, Orange Chicken Stir fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Orange Chicken Stir fry

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