Orange-Ginger Stir-Fry Recipe

Name: Orange-Ginger Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 navel orange; 1 1/2 tsp. vegetable oil; 1 lb. chicken tenders; 2 c. small broccoli florets; 1 red bell pepper; 1 yellow bell pepper; 1 tsp. grated fresh gingerroot; 13 c. Szechuan stir-fry sauce; 1/2 c. shredded carrot; 1/2 c. unsalted roasted cashews; hot cooked rice

Servings: persons

1 navel orange
1 1/2 tsp. vegetable oil
1 lb. chicken tenders
2 c. small broccoli florets
1 red bell pepper
1 yellow bell pepper
1 tsp. grated fresh gingerroot
13 c. Szechuan stir-fry sauce
1/2 c. shredded carrot
1/2 c. unsalted roasted cashews
hot cooked rice

1
Grate peel from orange.
2
With a paring knife, remove white pith.
3
Section orange into a small bowl.
4
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat.
5
Increase heat to high, and stir-fry chicken 2 minutes.
6
Remove to a plate.
7
Add remaining 1/2 tablespoon oil to skillet.
8
Reduce heat to medium-high and stir-fry broccoli and peppers 2 minutes until tender-crisp.
9
Stir in orange peel, ginger, stir-fry sauce, carrot, and chicken.
10
Stir-fry 2 minutes or until chicken is cooked through.
11
Toss with orange segments and cashews.
12
Serve over rice.

285

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 11 ingredients. The key ingredients include: 1 navel orange, 1 1/2 tsp. vegetable oil, 1 lb. chicken tenders, 2 c. small broccoli florets, and more.

Yes, Orange-Ginger 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-Ginger Stir-Fry

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