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Orange Chicken Stir-Fry

 
Orange Chicken Stir-Fry
1.2k

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

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

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

Reviews

+1

almost 6 years

The best thing of Chinese stir-fry is quick, easy and yummy. This orange chicken stir-fry is a great example.

These daily and normal ingredients together created a very tasty dish. I marinated the chicken for about half an hour at room temperature while I was preparing the other ingredients. Used snow peas, mushrooms and red peppers for the veggies, and didn't add any cashews. It still came out delicious enough.

Normally we serve stir-fries with rice that helps soak up every little drop of sauce. Definitely an economical meal that satisfies everyone's belly and palate :)

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Comments


, United States
 over 5 years ago

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.

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.

happyzhangbo
Toronto , Ontario, Canada
 over 5 years ago

, United States
 over 5 years ago

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

Soup lady
Flat Rock, MI, United States
 over 5 years ago

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.

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.

Home chef
Eureka, United States
 11 months ago

Houston, United States
 over 5 years ago

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

Mao C Tung, Detroit, Mao.com

Delhi, India
 about 1 year ago

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% of calories 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?

 

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