Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Orange Chicken Stir-Fry

StarStarStarStarEmpty star

Your rating

Orange Chicken Stir-Fry

Used snow peas, mushrooms and red peppers for the veggies, and didn't add any cashews. It still came out delicious.

 

Yield

6 servings

Prep

15 min

Cook

10 min

Ready

hrs

Ingredients

Amount Measure Ingredient Features
½ cup orange juice
Camera
2 tablespoons sesame oil
divided
Camera
2 tablespoons soy sauce, tamari
Camera
1 tablespoon sherry
dry
Camera
2 teaspoons ginger
fresh
Camera
1 teaspoon orange zest
grated
Camera
1 garlic cloves
minced
* Camera
1 ½ pounds chicken breast halves, boneless, skinless
cut into strips
Camera
3 cups mixed vegetables
Camera
1 tablespoon cornstarch
Camera
½ cup cashew nuts
* Camera
3 cups rice, cooked
Camera

Ingredients

Amount Measure Ingredient Features
118 ml orange juice
Camera
3E+1 ml sesame oil
divided
Camera
3E+1 ml soy sauce, tamari
Camera
15 ml sherry
dry
Camera
1E+1 ml ginger
fresh
Camera
5 ml orange zest
grated
Camera
1 each garlic cloves
minced
* Camera
680.4 g chicken breast halves, boneless, skinless
cut into strips
Camera
7.1E+2 ml mixed vegetables
Camera
15 ml cornstarch
Camera
118 ml cashew nuts
* Camera
7.1E+2 ml rice, cooked
Camera

Directions

Combine orange juice, 1 tablespoon soy sauce, sherry, ginger, orange peel and garlic in large glass bowl.

Add chicken, marinate in refrigerator 1 hour.

Drain chicken; reserve marinade. Heat remaining 1 tablespoon oil in large skillet or wok over medium-high heat.

Add chicken; stir-fry 3 minutes or until chicken is light brown.

Add vegetables; stir-fry 3 to 5 minutes or until vegetables are crisp-tender.

Combine cornstarch and reserved marinade; add to skillet and stir until thickened.

Stir in cashews, cook 1 minute more.

Serve over hot rice.



* not incl. in nutrient facts Arrow up button

Comments


anonymous United States

I have always been cautious about reusing any marinade,, especially one done with chicken at room temp. I would add a warning to make sure you boil the sauce for at lest a minute and to not use the marinade if it was at room temp with the chicken for much more than 30 minutes.

happyzhangbo   

Totally agree, the remaining marinade should be boiled for at least 1 minute or two after pouring into the skillet. Or just simply discard the marinade, then make a new sauce with the same ingredients that are used to make marinade.

anonymous United States

Is it safe to reuse a marinade that has had raw chicken in it and only cook it one minuit?

Soup lady

An easy solution is to marinate your chicken in 1/2 the sauce, using a shallow dish instead of a bowl. It takes far less marinade to cover - just turn once during the marination - then use the rest of the reserved marinade to complete the dish. I do this sort of thing with many recipes, or I just make a little extra of the sauce at the start and do the same thing.

anonymous   

I agree with Soup Lady... either use half the sauce or double the sauce (marinade) and use half for marinating the chicken and the other for the sauce. I never use leftover marinade that was used to marinate chicken, especially. Too risky.

anonymous

Don't make it complicated. There was and is little refridgeration in rural china, so just boil it!

Mao C Tung, Detroit, Mao.com

anonymous

I am very excited to know new things. like this one, i was unaware of Orange Chicken Stir-Fry Recipe So thank you for the blog.

http://www.rakhiinindia.in/cake-delivery-in-ghaziabad.html

 

 

Nutrition Facts

Serving Size 273g (9.6 oz)
Amount per Serving
Calories 39023% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 96mg 32%
Sodium 417mg 17%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 10%
Sugars g
Protein 79g
Vitamin A 40% Vitamin C 15%
Calcium 4% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Grilled Low-fat chicken breast with mash and green beans

Chickens are better bred and better fed, recent study shows

A recent study conducted about chicken meat in Australia revealed some astonishing results.

Home-made chicken fingers, lower fat and sodium than take-out

Take out chicken, too much of a good thing?

Recent report shows you may want to stop eating take-out chicken and replace it with your own home-cooked chicken recipes.

Grilled Low-fat skinless chicken breast with grilled vegetables

Low-Fat Chicken Recipes Benefit Health and Speed Weight Loss

According to the United States Department of Agriculture, a century-long record of meat consumption reveals that within the past decade, chicken and beef are now available to consumers in almost equal quantity.

Chicken Udon Noodle Soup

Is it the Chicken or the Soup?

Recent study of home-made chicken soup investigates this winter cold home remedy.  Enjoying a steaming bowl of chicken soup can make a medical difference in the severity of the common cold!

Grilled Low-fat chicken breast with mash and green beans

Don’t get cheated: Water-chilled chicken breasts, the added salt and water are free!

During water-chilling, the traditional method for preparing chicken for market, multiple chickens are soaked in water and injected with a salted water solution to increase its weight.

Brown Chicken Egg and Egg Shell

Invasion of the Backyard Chicken

As Americans begin to focus more and more on making sustainable food choices and the impact that they are having on the environment, some are choosing to keep chickens in their own backyards…even in the city!

More breaking news

 

Email this recipe