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Orange Chicken Stir Fry

Southern.Crockpot's picture
Ingredients
  Boneless chicken breasts 3 Pound, skinned, and cut into 1-inch pieces
  Grated orange rind 2 Tablespoon
  Freshly grated ginger root 1 Teaspoon
  Hot sauce 1⁄4 Teaspoon
  Green onions 4 , cut into 1/4-inch slices
  Orange juice 1 Cup (16 tbs)
  Soy sauce 1⁄3 Cup (5.33 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Cornstarch 1 1⁄2 Tablespoon
  Oranges 2 , peeled, seeded, and sectioned
  Hot cooked rice 1 1⁄2 Cup (24 tbs)
Directions

GETTING READY
1. Preheat a wok to about 325°

MAKING
2. Pour in the oil carefully and heat again for 2 minutes
3. Add chicken to the smoking oil and stir fry for 2 minutes till brown through and remove from wok when done. Drain well on paper towels.
4. To the same hot wok, pour in the orange rind, ginger root, and hot sauce and simmer for ½ minutes till hot through.
5. Return the chicken to the pan and stir fry again for three minutes.
6. In a small bowl, mix the onions, orange juice, soy sauce, sugar, and cornstarch and pour into the chicken mixture again. Add the orange sections and cook for 2 minutes till thick

SERVING
7. Serve hot over steamed rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
6

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