Orange Chicken Stir-Fry
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Description
Easily adaptable recipe for orange chicken stir-fry. Serve hot over rice.
Ingredients
- 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
- 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
- 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.
Nutrition Facts
serving: 4 servings
calories: 380.3 kcal
carbohydrates: 33.1 g
protein: 31.7 g
saturated fat: 2.6 g
cholesterol: 67.8 mg
sodium: 938.2 mg
fiber: 7.6 g
sugar: 4.8 g
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