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Easy Orange Chicken Stir Fry Recipe

by Sheryl S

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 4

Chicken breasts cooked in a handmade Asian orange sauce and stir-fried with onions and peppers. This stir fry is amazing!

Ingredients

2 tablespoons Olive Oil, divided

1 pound Chicken Breast, boneless, skinless, cut into bite-size pieces

1 inch Ginger thumb size, fresh, chopped

1 Large Bell Pepper, chopped into bite-sized pieces

¼ c. Low-sodium soy sauce or coconut aminos

1½ tablespoon Cornstarch

1 teaspoon Sesame Seeds

1 Purple Onion, chopped

⅓ c. Fresh Orange Juice

1 tablespoon Sliced Scallions or green onions

Orange slices to garnish optional

½ teaspoon Garlic Powder

¼ teaspoon Chili Flakes

Sea salt and pepper, to taste

How to make Easy Orange Chicken Stir Fry

Step 1: In a large non-stick skillet, heat 1 tbsp oil over medium heat. Once hot, add the chicken. Over the chicken, sprinkle the garlic powder, chili flakes sea salt, and pepper.

Step 2: Cook until the chicken is completely cooked and golden brown, stirring often. To a plate, transfer the chicken and set aside.

Step 3: Add the rest of the oil to the same skillet. Add the ginger, bell pepper, and onion. Stir fry for about 2 to 3 minutes.

Step 4: In a small bowl, combine the orange juice, soy sauce, and cornstarch. Over the stir-fried veggies, pour the sauce. Stir well, scraping the bottom of the pan to release the delicious brown bits.

Step 5: To the pan, return the chicken and cover it with the sauce. Continue to cook for a couple of minutes until heated through.

Step 6: Serve immediately, garnished with some sliced scallions, sesame seeds, and orange slices. Enjoy!

Notes:

Substitutes:

You can use shrimp instead of chicken.

Or swap cornstarch with tapioca or arrowroot flour.

In place of olive oil, use avocado oil.

Storage:

In a container, keep any leftovers and store them in the fridge for up to 3 days. When ready to eat, reheat in the microwave.

You can also freeze for up to 3 months.

Nutrition Facts:

Calories: 250 kcal | Carbohydrates: 12g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 669mg | Potassium: 616mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1411IU | Vitamin C: 66mg | Calcium: 22mg | Iron: 1mg

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Easy Orange Chicken Stir Fry Recipe

Chicken breasts cooked in a handmade Asian orange sauce and stir-fried with onions and peppers. This stir fry is amazing!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Asian
Servings 4 people
Calories 250 kcal

Ingredients
  

  • 2 tablespoons Olive Oil divided
  • 1 pound Chicken Breast boneless, skinless, cut into bite-size pieces
  • 1 inch Ginger thumb size fresh, chopped
  • 1 Large Bell Pepper chopped into bite-sized pieces
  • ¼ c. Low-sodium soy sauce or coconut aminos
  • tablespoon Cornstarch
  • 1 teaspoon Sesame Seeds
  • 1 Purple Onion chopped
  • c. Fresh Orange Juice
  • 1 tablespoon Sliced Scallions or green onions
  • Orange slices to garnish optional
  • ½ teaspoon Garlic Powder
  • ¼ teaspoon Chili Flakes
  • Sea salt and pepper to taste

Instructions
 

  • Step 1: In a large non-stick skillet, heat 1 tbsp oil over medium heat. Once hot, add the chicken. Over the chicken, sprinkle the garlic powder, chili flakes sea salt, and pepper.
  • Step 2: Cook until the chicken is completely cooked and golden brown, stirring often. To a plate, transfer the chicken and set aside.
  • Step 3: Add the rest of the oil to the same skillet. Add the ginger, bell pepper, and onion. Stir fry for about 2 to 3 minutes.
  • Step 4: In a small bowl, combine the orange juice, soy sauce, and cornstarch. Over the stir-fried veggies, pour the sauce. Stir well, scraping the bottom of the pan to release the delicious brown bits.
  • Step 5: To the pan, return the chicken and cover it with the sauce. Continue to cook for a couple of minutes until heated through.
  • Step 6: Serve immediately, garnished with some sliced scallions, sesame seeds, and orange slices. Enjoy!

Notes

Substitutes:
You can use shrimp instead of chicken.
Or swap cornstarch with tapioca or arrowroot flour.
In place of olive oil, use avocado oil.
Storage:
In a container, keep any leftovers and store them in the fridge for up to 3 days. When ready to eat, reheat in the microwave.
You can also freeze for up to 3 months.

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