orange chicken stir fry
★★★★★
3
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!
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Ingredients For orange chicken stir fry
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3 Tbspvegetable oil
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6chicken breasts, cut into 1-inch pieces
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2 Tbspgrated orange rind
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1 tspgrated ginger-root
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1/4 tsphot sauce
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1 corange juice
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1/3 csoy sauce
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1/4 csugar
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1 1/2 Tbspcornstarch
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2oranges, peeled, seeded, and sectioned (or you can use 1 can of mandarin oranges)
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hot cooked white rice ( i use calrose rice)
How To Make orange chicken stir fry
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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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2Add orange rind, ginger-root and hot sauce to wok; stir fry for 1 1/2 minutes.
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3Return chicken to wok; stir fry for 3 minutes. Combine orange juice, soy sauce, sugar and cornstarch; mix well.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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