Orange Chicken Stir-Fry Recipe - Allrecipes.com
Orange Chicken Stir-Fry Recipe
  • READY IN 40 mins

Orange Chicken Stir-Fry

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  1. Stir orange juice, soy sauce, garlic, orange zest, ground ginger, and red pepper flakes together in a bowl until thoroughly combined.
  2. 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.
  3. 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.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 02, 2012

I made this delicious recipe today with a few changes. I did not add a pkg of frozen stir fry vegetables because I prefer fresh but also it would have been too many for the recipe. I also didn't add the red peper flakes. You can use any type of rice. I had some jasmine rice on hand so I used that but prefer brown rice. It took a bit more time to prepare than 20 min. so don't make it if you're in a hurry. I'm sure this recipe will not disappoint. ENJOY!!!

 
Most Helpful Critical Review
May 06, 2014

Brown sugar. That's all this recipe needed. And a good squirt of sriracha. Excellent with those additions.

 
Dec 30, 2012

Great recipe! But I tweaked it to fit what was on hand. Beef broth rather than chicken. Like the other reviewer, all fresh and no frozen veges. I added a half teaspoon of Thai chili paste (cranking up the hot meter). Apple juice instead of orange juice. No zest (whatever good that is?!). And I only used two chicken breasts. Everyone loved it (4 teens, my husband and me)!

 
Jan 25, 2013

Made this recipe for dinner last night. The prep time was longer that twenty minutes, but was well worth it. I had added a few more spices and some red, green and yellow peppers. The taste was so delicious. Thought i had made enough for left overs; Boy was i wrong. Next time i will make enough to ensure that there is enough left overs! Just a great recipe, and very healthy as well. Will make this again real so. My whole family enjoyed it

 
Feb 06, 2013

This is fabulous! The only change I had to make was using fresh ginger instead of ground. I think the amount of orange peel should be to each person's taste. For me, 1/2 tbs. was plenty but others may prefer the amount called for. Very customizable, quick, and easy. A definite re-do for me. Thank you! :o)

 
Feb 09, 2014

I made this the other night using two packages of frozen veggies and no fresh ones because I was short on time. I also served it over brown rice. My husband told me about three times during the meal that he really liked it. I will definitely be making this again.

 
Mar 04, 2013

I made a few alterations in the cooking method. I sauteed my vegetables separately, then added them to chicken mixture. The family loved it!

 
Jan 28, 2013

I really liked this stir-fry. Can use many types of veggies and makes a lot. Great for left overs!

 

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Nutrition

  • Calories
  • 380 kcal
  • 19%
  • Carbohydrates
  • 33.1 g
  • 11%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 14 g
  • 22%
  • Fiber
  • 7.6 g
  • 31%
  • Protein
  • 31.7 g
  • 63%
  • Sodium
  • 938 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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