Easily adaptable recipe for orange chicken stir-fry. Serve hot over rice.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Stir orange juice, soy sauce, garlic, orange zest, ground ginger, and red pepper flakes together in a bowl until thoroughly combined.

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  • 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.

  • 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.

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

380 calories; 14 g total fat; 68 mg cholesterol; 938 mg sodium. 33.1 g carbohydrates; 31.7 g protein; Full Nutrition

Reviews (42)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/30/2012
Great recipe! But I tweaked it to fit what was on hand. Beef broth rather than chicken. Like the other reviewer all fresh and no frozen veges. I added a half teaspoon of Thai chili paste (cranking up the hot meter). Apple juice instead of orange juice. No zest (whatever good that is?!). And I only used two chicken breasts. Everyone loved it (4 teens my husband and me)! Read More
(19)

Most helpful critical review

Rating: 3 stars
10/24/2015
The recipe is a good base to start from I would add brown sugar and more spices. The chicken cooked up really well with the orange mix and we enjoyed all the veggies! Read More
(1)
62 Ratings
  • 5 star values: 27
  • 4 star values: 22
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
12/30/2012
Great recipe! But I tweaked it to fit what was on hand. Beef broth rather than chicken. Like the other reviewer all fresh and no frozen veges. I added a half teaspoon of Thai chili paste (cranking up the hot meter). Apple juice instead of orange juice. No zest (whatever good that is?!). And I only used two chicken breasts. Everyone loved it (4 teens my husband and me)! Read More
(19)
Rating: 5 stars
12/30/2012
Great recipe! But I tweaked it to fit what was on hand. Beef broth rather than chicken. Like the other reviewer all fresh and no frozen veges. I added a half teaspoon of Thai chili paste (cranking up the hot meter). Apple juice instead of orange juice. No zest (whatever good that is?!). And I only used two chicken breasts. Everyone loved it (4 teens my husband and me)! Read More
(19)
Rating: 5 stars
12/02/2012
I made this delicious recipe today with a few changes. I did not add a pkg of frozen stir fry vegetables because I prefer fresh but also it would have been too many for the recipe. I also didn't add the red peper flakes. You can use any type of rice. I had some jasmine rice on hand so I used that but prefer brown rice. It took a bit more time to prepare than 20 min. so don't make it if you're in a hurry. I'm sure this recipe will not disappoint. ENJOY!!! Read More
(17)
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Rating: 5 stars
01/25/2013
Made this recipe for dinner last night. The prep time was longer that twenty minutes but was well worth it. I had added a few more spices and some red green and yellow peppers. The taste was so delicious. Thought i had made enough for left overs; Boy was i wrong. Next time i will make enough to ensure that there is enough left overs! Just a great recipe and very healthy as well. Will make this again real so. My whole family enjoyed it Read More
(12)
Rating: 5 stars
02/06/2013
This is fabulous! The only change I had to make was using fresh ginger instead of ground. I think the amount of orange peel should be to each person's taste. For me 1/2 tbs. was plenty but others may prefer the amount called for. Very customizable quick and easy. A definite re-do for me. Thank you!:o) Read More
(3)
Rating: 5 stars
02/09/2014
I made this the other night using two packages of frozen veggies and no fresh ones because I was short on time. I also served it over brown rice. My husband told me about three times during the meal that he really liked it. I will definitely be making this again. Read More
(3)
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Rating: 5 stars
01/28/2013
I really liked this stir-fry. Can use many types of veggies and makes a lot. Great for left overs! Read More
(1)
Rating: 4 stars
02/08/2015
Not the glazed type you'd get from ordering takeout but was a yummy 'healthier' version that was still yummy Read More
(1)
Rating: 5 stars
01/12/2013
Great recipe! Prep was longer than 20 minutes the first time I tried it though. Don't make it if you are in a hurry! Read More
(1)
Rating: 3 stars
05/30/2014
This was super bland. For all effort I was disappointed. I followed the recipe as written (although we use coconut oil to cook). I used fresh squeezed orange juice and zest but it really didn't taste orange-y at all. My guy said it was "good" and "edible" but neither of us thought it was very flavorful. I was really excited about this one and it didn't pan out. At least it was healthy with all that veg. Read More
(1)
Rating: 3 stars
10/24/2015
The recipe is a good base to start from I would add brown sugar and more spices. The chicken cooked up really well with the orange mix and we enjoyed all the veggies! Read More
(1)