Easily adaptable recipe for orange chicken stir-fry. Serve hot over rice.

Orange Chicken Stir-Fry Recipe

Prep Time::20 mins

Cook Time::20 mins

Total Time::40 mins

Servings::4

Yield::4 servings

Ingredients

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Original recipe (1X) yields 4 servings

½ cup orange juice

3 tablespoons soy sauce

3 cloves garlic, chopped

1 tablespoon grated orange zest

1 teaspoon ground ginger

½ teaspoon red pepper flakes (Optional)

3 tablespoons vegetable oil

4 skinless, boneless chicken breast halves, thinly sliced

½ cup chicken broth

2 tablespoons cornstarch

1 (16 ounce) package frozen stir-fry vegetables

1 cup sugar snap peas

1 cup broccoli florets

1 cup sliced carrot

Directions

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.

By skill

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