"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!" — Kelly Dale-Carpenter
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grated orange zest
skinless, boneless chicken breast halves - cut into 1 inch cubes
1 (6 ounce) package
crispy chow mein noodles
LOVED THIS RECIPE!!! Just before the chicken was done frying, I added a pkg of frozen stir fry veggies (which finished cooking after adding the sauce mix). Served over white rice and chow mein noodles. GREAT STUFF!! And soooo easy to make. The hardest part was cutting up the chicken! thanks for sharing this recipe! Don't add too much flour or cornstarch...you need enough sauce to saturate the rice (if you serve over rice).
I decided to try to follow the recipe as close as possible the first time, against my instincts. I really should have gone with my gut. 1/4 cup is WAY too much soy sauce. The sauce basically tasted like soy sauce to me. I could barely even taste the orange. I do think it will be good with modification though, and I will try it again.
This was a great base recipe, and with just a few tweaks it quickly became a five-star meal! I skipped the zest and the salt and toned down the garlic for personal preference. When I started, I cooked some spaghetti noodles and set those aside. Along with the bean sprouts, I added broccoli, red pepper, and a small can of mandarin oranges, juice and all (you can also use the mandarin juice to mix with the flour when you thicken the sauce). Then threw in some extra (low-salt)soy sauce to balance out the extra juice. Stirred in the spaghetti noodles and served. We added the cashews and chow mein noodles at our plates so they wouldn't get soggy with any leftovers. Next time I think I will also add carrots, snap peas, and mushrooms. It was so fast and easy that this is getting added to our meal rotation!
Very good! Better than take out and was just as fast. Used instant rice to serve with it, and added cubed green peppers and pineapple, and used a little of the pineapple juice too for taste. skipped the salt and orange rind and added some of the pineapple juice and found that this made the saltiness disappear completely and gave the sauce just what it needed.
This recipe was very good. I changed it a little bit, adding about 1/8 tsp ground ginger, and 1 Tbsp Orange Marmalade. I also served it over white rice and added broccoli instead of bean sprouts. It tasted similar to Orange Chicken you get from chinese restaurants without the breading on the chicken. Maybe next time I will add a little red pepper flakes to give it a little heat. Will definitely make this again.
A little too salty, but cut the salt, in half, and this is really good. I prefer to use cornstarch rather than flour to thicken - Half as much cornstarch is the ratio to use. Good over hot cooked rice.
My hubby is crazy for this! We serve over brown rice and use carrots, peppers, and broccoli instead of the sprouts. You can make any # of modifications to this one and never go wrong!
I have never made anything this good! It was easy to make, mostly prep time, and it came out tasting fantastic. I also added some frozen stir fry veggies and they went well with the dish. You won't be dissapointed by this one!
* Percent Daily Values are based on a 2,000 calorie diet.
Orange Chicken Stir Fry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 226
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