orange chicken stir fry
I first made this dish as a teenager when I was browsing through one of my mom's old cookbooks and it is ALWAYS a hit! Sliced chicken breast coated in a sweet and tangy oriental orange sauce served over a bed of hot fluffy white rice. How can you go wrong? Very filling and very flavorful! Enjoy! For more flavor you can add your favorite stir fry vegetables such as broccoli, carrots, baby corn, pea pods, green onions, bok choy, red bell pepper, edamame, bamboo shoots, water chesnuts, sliced ginger, mushrooms or whatever sounds great to you!
prep time
30 Min
cook time
20 Min
method
---
yield
4 serving(s)
Ingredients
- 3 tablespoons vegetable oil
- 6 - chicken breasts, cut into 1-inch pieces
- 2 tablespoons grated orange rind
- 1 teaspoon grated ginger-root
- 1/4 teaspoon hot sauce
- 1 cup orange juice
- 1/3 cup soy sauce
- 1/4 cup sugar
- 1 1/2 tablespoons cornstarch
- 2 - oranges, peeled, seeded, and sectioned (or you can use 1 can of mandarin oranges)
- - **************************
- - hot cooked white rice ( i use calrose rice)
How To Make orange chicken stir fry
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Step 1Pour oil around top of preheated wok, coating sides; allow to heat at medium-high heat (325 degrees) for 2 minutes. Add chicken and stir fry in wok for 5 minutes or until lightly browned. Remove from wok and drain well on paper towels.
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Step 2Add orange rind, ginger-root and hot sauce to wok; stir fry for 1 1/2 minutes.
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Step 3Return chicken to wok; stir fry for 3 minutes. Combine orange juice, soy sauce, sugar and cornstarch; mix well.
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Step 4Add orange juice mixture and orange sections(or mandarin oranges) to chicken and stir fry for 3 minutes or until thickened. Serve over rice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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