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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Easily adaptable recipe for orange chicken stir-fry. Serve hot over rice. Ingredients:
1/2 cup orange juice |
3 tablespoons soy sauce |
3 cloves garlic, chopped |
1 tablespoon grated orange zest |
1 teaspoon ground ginger |
1/2 teaspoon red pepper flakes (optional) |
3 tablespoons vegetable oil |
4 skinless, boneless chicken breast halves, thinly sliced |
1/2 cup chicken broth |
2 tablespoons cornstarch |
1 (16 ounce) package frozen stir-fry vegetables |
1 cup sugar snap peas |
1 cup broccoli florets |
1 cup sliced carrot |
Directions:
1. Stir orange juice, soy sauce, garlic, orange zest, ground ginger, and red pepper flakes together in a bowl until thoroughly combined.
2. Heat oil in a large skillet or wok over medium-high heat. Cook and stir chicken and orange juice mixture in the hot oil until the chicken is no longer pink in the middle and the juices run clear, 7 to 10 minutes.
3. Whisk chicken broth and cornstarch together in a small bowl; stir into the chicken and sauce mixture in small amounts until sauce has thickened to your liking.
4. Mix stir-fry vegetables, sugar snap peas, broccoli, and carrot into the chicken and sauce mixture; cook and stir until the vegetables are slightly softened, another 7 to 10 minutes.
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