Orange Chicken Stir-Fry

Orange Chicken Stir-Fry

by Margarita Carrasco 2 years ago
4.3 (9)
20 minutes
380.3 kcal
33.1 g carbs
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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. 1. Stir orange juice, soy sauce, garlic, orange zest, ground ginger, and red pepper flakes together in a bowl until thoroughly combined.
  2. 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. 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. 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