Orange Chicken Stir-Fry

Orange Chicken Stir-Fry

24
PENNIETHEWOO 2

"Easily adaptable recipe for orange chicken stir-fry. Serve hot over rice."
Saved
Save
I Made it Rate it Share Print

Ingredients

40 m servings 380 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 33.1g
  • 11%
  • Protein:
  • 31.7 g
  • 63%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 938 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

24
  1. 39 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 (crank...

Most helpful critical review

This was super bland. For all effort, I was disappointed. I followed the recipe as written (although we use coconut oil to cook). I used fresh squeezed orange juice and zest but it really did...

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 (crank...

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...

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...

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 othe...

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 ...

I made the orange chicken stir fry. It turned out great! I didn't have all off the ingredients, so i improvise. Trick... add oyster sauce, it gives the dish a very nice flavor and tang!!!

Not the glazed type you'd get from ordering takeout but was a yummy 'healthier' version that was still yummy

This was super bland. For all effort, I was disappointed. I followed the recipe as written (although we use coconut oil to cook). I used fresh squeezed orange juice and zest but it really did...

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