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Orange Chicken Stir Fry
This Orange Chicken Stir Fry comes together quickly and can be served family-style, over rice, or with the sauce on the side.
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●whisk
- ●bowl
- ●skillet
- ●cutting board
- ●pan
📝 Preparation Steps
1
To make the sauce:
2
In a small saucepan over medium-high heat, whisk together orange juice, sugar, soy sauce, rice vinegar, garlic, and ginger. Bring to a simmer.
soy sauce2 tablespoonsrice vinegar1 tablespoon
3
In a small bowl, whisk together water and cornstarch until smooth. Slowly whisk into the orange sauce and simmer until thickened and glossy, about ⏱️ 1 minute. Remove from heat and set aside.
water2 tablespoonscornstarch1 tablespoon
4
To make the stir-fry:
5
Pat chicken dry with paper towels and season with salt and pepper. In a large skillet over medium-high heat, heat 2 tablespoons olive oil until shimmering.
6
Add chicken in a single layer (you may have to work in batches) and cook until the chicken is golden brown on both sides and reaches 165 degrees on a thermometer, about ⏱️ 5 minutes per side. Transfer to a cutting board and slice or chop as desired.
7
Add remaining 1 tablespoon of olive oil to the skillet over medium-high heat. Add broccoli, bell pepper, and peas, and stir-fry until tender-crisp, about ⏱️ 5 minutes.
8
Return chicken to the pan with the vegetables. Whisk the orange sauce to recombine, then add it to the pan. Stir until heated through, and chicken and veggies are coated, about ⏱️ 2 minutes. Serve over cooked rice, if desired.
Nutrition Facts
calories
405 kcal
fat Content
15 g
serving Size
4.5 oz
fiber Content
3 g
sugar Content
20 g
sodium Content
719 mg
protein Content
40 g
trans Fat Content
0.02 g
cholesterol Content
109 mg
carbohydrate Content
27 g
saturated Fat Content
3 g
unsaturated Fat Content
11 g
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