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Orange Stir-Fry Chicken

recipe image

A sweet and spicy orange sauce seasoned with hot pepper flakes and honey gives this chicken and vegetable stir-fry a serious kick of flavor.

Sauce:

3/4
c.

orange juice

1/4
c.

honey

2
tbsp.

low-sodium soy sauce

1
tbsp.

cornstarch

1
tsp.

grated orange zest

1/2
tsp.

hot red pepper flakes

Stir-Fry:


c.

all-purpose flour

1/4
c.

whole-wheat breadcrumbs

2


egg whites

1
lb.

boneless, skinless chicken breasts

2
tbsp.

canola oil

2
tsp.

minced garlic

2
c.

broccoli florets

1
c.

sugar snap peas

1
c.

sliced mushrooms

1


red bell pepper

1


bunch baby bok choy

1


can water chestnuts

1
c.

shredded carrots

1/4
c.

sliced, toasted almonds

1/4
c.

crispy Chinese egg noodles

  1. Combine sauce ingredients.
  2. In a pie plate, combine flour and breadcrumbs. In a medium bowl, beat egg whites. Toss chicken pieces in egg whites, then in flour mixture to coat.
  3. In a large nonstick skillet or a wok, heat 1 tablespoon of the oil over medium-high heat. Add chicken and cook 4 to 5 minutes, until browned all over; remove from skillet.
  4. Add remaining 1 tablespoon oil to skillet. Add garlic and all vegetables except carrots and stir-fry about 3 minutes. Add carrots and stir-fry 30 seconds. Pour sauce into skillet and stir-fry until sauce thickens, about 2 minutes. Add chicken back to skillet and stir-fry 1 minute, until chicken and vegetables are coated with sauce. Remove from heat; sprinkle with almonds and noodles. Serve with steamed rice (3/4 cup cooked rice per serving).

Orange Stir-Fry Chicken

Tina Rupp

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