Orange Chicken Stir Fry

Asian, Chinese, Dinner

 

Orange Chicken Stir Fry
This stir fry is a great variation on the deep fried classic dish, with all of the orange taste!
Orange Chicken Stir Fry
5 from 1 vote
Print Pin Rate
Course: Dinner
Cuisine: Asian, Chinese
Keyword: Chicken, Gluten-Free, Stir Fry
Servings: 6
Calories: 508kcal
Author: Chef Bill Collins

Ingredients

  • The Sauce
  • ¾ cup orange juice (see note below)
  • 2 tablespoons tamari (or soy sauce)
  • 1 tablespoon agave (or honey)
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil
  • 1 tablespoon corn starch
  • The Rest...
  • 1 ½ pounds boneless chicken thigh (or breast)
  • 3 tablespoons grapeseed oil (divided, or other neutral oil, such as canola or avocado)
  • 1 onion (peeled and sliced)
  • 1 red pepper (seeded and sliced)
  • 1 teaspoon fresh ginger (peeled nd grated)
  • 2 broccoli crowns (cut into florets)
  • 1 orange (zest only. See note below)
  • 4 ounces snap peas (approximately ½ cup)
  • 4 ounces bean sprouts (approximately 1 cup)
  • ⅓ cup peanuts (roasted and unsalted)
  • salt
  • pepper

Instructions

  • In a bowl, whisk together all of the sauce ingredients, making sure there are no lumps from the cornstarch. Set this aside
  • Heat a wok or large skillet over a medium-high heat. When it’s heated, add 2 tablespoons of oil, and the chicken. Sprinkle with salt and pepper and cook until browned, but not cooked through, about 4-5 minutes. Remove from the pan and set aside
  • Add the remaining tablespoon of oil to the pan, and add the onion, pepper, and broccoli. Cook this, stirring occasionally, until the vegetables ae cooked a bit, but still a bit crunchy. If the pan gets too hot and dry, add in 2-3 tablespoons of water, and continue cooking.
  • Add the ginger to the pan, and stir it until it becomes fragrant. Return the chicken to the pan, and mix in the orange zest
  • As the pan becomes hot again, add in the orange sauce, cover, and bring to a simmer, approximately 30 seconds. Cover, and continue cooking, approximately 2 minutes, until the chicken is cooked through and the sauce is thickened
  • Mix in the sprouts and peanuts, and serve over rice

Notes

Note:
  • Include the juice from the orange that you’ll be zesting, to help make the full ¾ cup of orange juice
  • If you don’t have snap peas, you can substitute snow peas or thinly sliced zucchini
Nutrition Facts
Orange Chicken Stir Fry
Serving Size
 
4 g
Amount per Serving
Calories
508
% Daily Value*
Fat
 
32
g
49
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
11
g
Monounsaturated Fat
 
11
g
Cholesterol
 
111
mg
37
%
Sodium
 
162
mg
7
%
Potassium
 
1172
mg
33
%
Carbohydrates
 
31
g
10
%
Fiber
 
8
g
33
%
Sugar
 
14
g
16
%
Protein
 
28
g
56
%
Vitamin A
 
2246
IU
45
%
Vitamin C
 
238
mg
288
%
Calcium
 
138
mg
14
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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