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 servingsPrep
15 minCook
10 minReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
orange juice
|
|
| 3E+1 | ml |
sesame oil
divided |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
sherry
dry |
|
| 1E+1 | ml |
ginger
fresh |
|
| 5 | ml |
orange zest
grated |
|
| 1 | each |
garlic cloves
minced |
*
|
| 680.4 | g |
chicken breast halves, boneless, skinless
cut into strips |
|
| 7.1E+2 | ml |
mixed vegetables
|
|
| 15 | ml |
cornstarch
|
|
| 118 | ml |
cashew nuts
|
*
|
| 7.1E+2 | ml |
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.
