Honey Orange Chicken Stir Fry Recipes

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ORANGE CHICKEN STIR-FRY



Orange Chicken Stir-Fry image

My husband loves this orange chicken stir-fry, so we have it quite often. I'm delighted with the ingredients as we have six orange trees in our backyard. -Bunny Bronson, Lake Placid, Florida

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 11

2 tablespoons canola oil
2 boneless skinless chicken breast halves, cubed
1/4 teaspoon garlic salt
1/2 cup orange juice
2 tablespoons soy sauce
2 teaspoons cornstarch
1/4 teaspoon ground ginger
1 medium navel orange, peeled and sectioned
2 green onions, thinly sliced
Hot cooked rice
Chopped walnuts and red pepper flakes, optional

Steps:

  • Heat oil in a skillet or wok over medium heat; add chicken, sprinkle with garlic salt. Cook chicken until no longer pink, stirring occasionally, 3-5 minutes. , In a small bowl, combine the orange juice, soy sauce, cornstarch and ground ginger. Pour over chicken. Bring to a boil; cook and stir until thickened, 1 minute. Add orange segments; stir gently. Sprinkle with green onions. Serve with rice. If desired, garnish with chopped walnuts and red pepper flakes.

Nutrition Facts : Calories 277 calories, Fat 17g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 653mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 20g protein.

HONEY-ORANGE CHICKEN STIR-FRY



Honey-Orange Chicken Stir-Fry image

This delicious stir-fry is perfect for all occasions! You can make it fast plus it is the perfect blend of flavors.

Provided by Katie P

Time 35m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
1 pound skinless, boneless chicken breast, cut into 1-inch cubes
2 large carrots, minced
¾ cup chopped celery
2 cloves garlic, minced
1 cup orange juice, or more as needed
¼ cup honey
¼ cup soy sauce
2 tablespoons cornstarch
¼ teaspoon ground ginger
⅔ cup salted cashews
2 cups hot cooked rice

Steps:

  • Heat oil in a large skillet over medium-high heat. Add chicken, carrots, celery, and garlic; stir-fry until chicken is no longer pink in the center and juices run clear, 7 to 10 minutes.
  • Meanwhile, combine 1 cup orange juice, honey, soy sauce, cornstarch, and ginger in a small bowl; mix until blended. Pour into the chicken mixture and bring to a boil.
  • Cook until sauce has thickened, 5 to 10 minutes longer. Stir in cashew and more orange juice if too thick. Serve over hot rice.

Nutrition Facts : Calories 555.8 calories, Carbohydrate 63.2 g, Cholesterol 64.6 mg, Fat 20.5 g, Fiber 2.7 g, Protein 31.3 g, SaturatedFat 3.9 g, Sodium 1150.2 mg, Sugar 26.1 g

ORANGE CHICKEN STIR FRY



Orange Chicken Stir fry image

Provided by Food Network

Categories     main-dish

Time 38m

Yield 4 servings

Number Of Ingredients 25

3/4 pound skinless, boneless chicken breast
3 tablespoons favorite spices (garlic, ginger, onion powder, etc.)
1/2 cup olive oil, plus 1/4 cup
1 cup orange juice
1 tablespoon cornstarch
1 tablespoon dry sherry
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon minced garlic
1/2 teaspoon red pepper flakes
1/2 orange, zested, plus extra for garnish
1/4 cup broccoli flowerets
1/4 cup sliced onion
1/4 cup 1/4-inch cut carrots
1/4 cup 1/4-inch cut peppers (chef's choice), green, red or yellow, cut into chunks
1/4 cup 1/4-inch cut yellow squash
1/4 cup 1/4-inch cut zucchini
1/4 cup snow peas
1/4 cup sliced mushrooms
1/4 cup baby corn
1/4 cup 1/4-inch cut bok choy
2 cups cooked rice
Salt and freshly ground black pepper
Freshly chopped herbs
Orange slices, for garnish

Steps:

  • Rinse chicken and pat dry. Cut chicken into 1-inch pieces. Marinate with favorite spices and 1/2 cup olive oil overnight in the refrigerator. Set aside.
  • For sauce, stir together orange juice, cornstarch, sherry, ginger, garlic, red pepper flakes, and orange zest. Set aside. Preheat wok and add 1/4 cup olive oil over medium heat. Stir-fry chicken until no longer pink, quickly moving it through the wok. Add broccoli, onions, carrots, peppers, squash and zucchini and cook until al dente. Add snow peas, mushrooms, baby corn, bok choy and do the same. Stir sauce; add to center of the wok. Cook and stir for 2 minutes more. Stir all ingredients and coat with sauce. Season, to taste. Serve immediately over rice and garnish with fresh herbs, orange zest or orange slices.

HONEY GLAZED CHICKEN STIR FRY



Honey Glazed Chicken Stir Fry image

Make and share this Honey Glazed Chicken Stir Fry recipe from Food.com.

Provided by Sueie

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

375 g boneless chicken breasts
2 tablespoons honey
2 tablespoons vinegar
2 tablespoons orange juice
1 tablespoon soy sauce
1 teaspoon cornflour
2 tablespoons cooking oil
2 cups vegetables, of choice
rice, to serve

Steps:

  • Cut chicken into cubes, set aside.
  • In a small bowl combine honey, vinegar, juice, soy sauce and cornflour, set aside.
  • Put oil in wok or large skillet.
  • Preheat over medium heat.
  • Stir vegetables until crisp-tender.
  • Remove vegetables from wok.
  • Add chicken to hot wok, (more oil if necessary).
  • Stir fry for 3- 4 minutes or until cooked.
  • Push chicken to side of wok, add sauce.
  • Cook and stir until thick and bubbly.
  • Return cooked vegetables to wok and stir all ingredients together to coat.
  • Cook and stir another minute or until heated through.
  • Serve over rice.

QUICK ORANGE CHICKEN STIR-FRY



Quick Orange Chicken Stir-Fry image

When minutes matter, Evelyn Plyler of Apple Valley, California, stirs up this tasty skillet supper. "This easy stir-fry is great on a busy night," she writes. "For a chance, you can add or substitute other vegetables."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 15

2 teaspoons cornstarch
1/2 cup reduced-sodium chicken broth
1/3 cup orange juice
2 tablespoons reduced-sodium soy sauce
2 teaspoons sugar
2 teaspoons white wine vinegar
1 teaspoon sesame oil
1/2 pound boneless skinless chicken breasts, cut into strips
2 teaspoons canola oil, divided
1 small sweet red pepper, julienned
1 cup fresh snow peas
1 small onion, halved and sliced
1 teaspoon grated orange zest
1 garlic clove, minced
Hot cooked rice, optional

Steps:

  • In a small bowl, combine cornstarch and broth until smooth. Stir in the orange juice, soy sauce, sugar, vinegar and sesame oil; set aside., In a large nonstick skillet or wok, stir-fry chicken in 1 teaspoon canola oil over medium-high heat for 5-7 minutes or until juices run clear; remove and keep warm. Stir-fry the red pepper, peas, onion, orange zest and garlic in remaining oil for 3-5 minutes or until crisp-tender. Return chicken to the pan. , Stir orange juice mixture; pour over chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with rice if desired.

Nutrition Facts : Calories 303 calories, Fat 10g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 820mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

ORANGE CHICKEN STIR FRY



Orange Chicken Stir Fry image

Chicken breast meat stir fried with orange juice and zest, soy sauce, garlic and brown sugar, topped with bean sprouts and served over crispy chow mein noodles. A healthy, zesty stir fry treat guaranteed to excite the most finicky eaters!

Provided by Kelly Dale-Carpenter

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 45m

Yield 4

Number Of Ingredients 11

1 cup orange juice
1 tablespoon grated orange zest
¼ cup soy sauce
1 teaspoon salt
3 cloves garlic, chopped
1 tablespoon brown sugar
3 tablespoons vegetable oil
4 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 tablespoons all-purpose flour
1 cup bean sprouts
1 (6 ounce) package crispy chow mein noodles

Steps:

  • In a small bowl combine the orange juice, orange zest, soy sauce, salt, garlic and brown sugar. Mix well.
  • Heat oil in a large skillet or wok over medium high heat. When oil begins to bubble, add chicken. Saute until cooked through (no longer pink inside), about 7 to 10 minutes.
  • Add orange sauce mixture to chicken and cook until sauce begins to bubble. Add flour, a little bit at a time, until sauce has thickened to your liking. Add bean sprouts and cook for 1 minute; serve hot over chow mein noodles.

Nutrition Facts : Calories 523.9 calories, Carbohydrate 41.1 g, Cholesterol 68.4 mg, Fat 25.1 g, Fiber 2.7 g, Protein 34.7 g, SaturatedFat 3.6 g, Sodium 1749.2 mg, Sugar 8.9 g

ORANGE CHICKEN STIR-FRY



Orange Chicken Stir-Fry image

Easily adaptable recipe for orange chicken stir-fry. Serve hot over rice.

Provided by PENNIETHEWOO

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 14

½ cup orange juice
3 tablespoons soy sauce
3 cloves garlic, chopped
1 tablespoon grated orange zest
1 teaspoon ground ginger
½ teaspoon red pepper flakes
3 tablespoons vegetable oil
4 skinless, boneless chicken breast halves, thinly sliced
½ 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

Steps:

  • Stir orange juice, soy sauce, garlic, orange zest, ground ginger, and red pepper flakes together in a bowl until thoroughly combined.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 380.3 calories, Carbohydrate 33.1 g, Cholesterol 67.8 mg, Fat 14 g, Fiber 7.6 g, Protein 31.7 g, SaturatedFat 2.6 g, Sodium 938.2 mg, Sugar 4.8 g

HONEY ORANGE CHICKEN



Honey Orange Chicken image

"I couldn't get enough of the sweet-and-citrusy marinade flavoring this grilled chicken," says Mary Hart Easterling, Santa Clarita, California. "So I saved some to drizzle on top."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 cup chicken broth
1 cup orange juice
1/2 cup honey
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 tablespoon reduced-sodium soy sauce
1 teaspoon grated orange zest
1 teaspoon ground ginger
1/2 teaspoon salt
4 bone-in chicken breast halves (10 ounces each)
1 tablespoon cornstarch
2 tablespoons water
4 cups hot cooked rice
Chopped green onions, orange slices and parsley sprigs, optional

Steps:

  • In a saucepan, combine the first nine ingredients. Bring to a boil. Remove from the heat; cool. Pour 1-1/3 cups marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 4-8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade. Grill, covered, over medium heat for 12-15 minutes on each side or until juices run clear. Meanwhile, combine cornstarch and water in a small saucepan until smooth; stir in reserved marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove and discard skin from chicken. Serve chicken over rice; drizzle with sauce. Garnish with green onions, orange slices and parsley if desired.

Nutrition Facts : Calories 504 calories, Fat 2g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 755mg sodium, Carbohydrate 89g carbohydrate (0 sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges

ORANGE, HONEY AND SOY CHICKEN



Orange, Honey and Soy Chicken image

This is a lovely sweet-and-sticky meal without the guilt the family whole family will enjoy. If you are cooking with rice or another side that takes awhile to cook, prepare that first.

Provided by april leigh

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 2

Number Of Ingredients 7

2 skinless, boneless chicken breast halves, diced
2 oranges, juiced
¼ cup soy sauce
¼ cup honey
1 tablespoon garlic paste
1 tablespoon ginger paste
ground black pepper to taste

Steps:

  • Combine chicken, orange juice, soy sauce, honey, garlic paste, ginger paste, and black pepper in a large nonstick skillet over medium-high heat. Cook and stir until the sauce reduces to a sticky glaze and the chicken is cooked through, about 20 minutes.

Nutrition Facts : Calories 320 calories, Carbohydrate 46.3 g, Cholesterol 60.8 mg, Fat 2.6 g, Fiber 0.6 g, Protein 25.7 g, SaturatedFat 0.7 g, Sodium 2112.1 mg, Sugar 42.3 g

HONEY CHICKEN STIR-FRY



Honey Chicken Stir-Fry image

I'm a new mom, and my schedule is very dependent upon our young son, so I like meals that can be ready in as little time as possible. This all-in-one chicken stir fry recipe with a hint of sweetness from honey is a big time-saver. -Caroline Sperry, Allentown, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 teaspoons cornstarch
1 tablespoon cold water
3 teaspoons olive oil, divided
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 garlic clove, minced
3 tablespoons honey
2 tablespoons reduced-sodium soy sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1 package (16 ounces) frozen broccoli stir-fry vegetable blend
Hot cooked rice, optional

Steps:

  • Mix cornstarch and water until smooth. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; stir-fry chicken and garlic 1 minute. Add honey, soy sauce, salt and pepper; cook and stir until chicken is no longer pink, 2-3 minutes. Remove from pan., In same pan, stir-fry vegetable blend in remaining oil just until tender, 4-5 minutes. Return chicken to pan. Stir cornstarch mixture and add to pan; bring to a boil. Cook and stir until thickened, about 1 minute. Serve with rice if desired.

Nutrition Facts : Calories 249 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 455mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

HONEY AND ORANGE CHICKEN STIR-FRY



Honey and Orange Chicken Stir-Fry image

Make and share this Honey and Orange Chicken Stir-Fry recipe from Food.com.

Provided by loveleesmile

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons coarse grain mustard
4 tablespoons clear honey
1 finely grated orange, juice and zest of
3 tablespoons olive oil
4 skinless chicken breasts, thickly sliced
250 g medium egg noodles
100 g unsalted cashews
250 g cherry tomatoes, halved
1 bunch spring onion, finely sliced

Steps:

  • Mix the mustard, honey, orange zest and juice and 2 tablespoons olive oil in a large bowl. Season, add the chicken and stir to coat evenly. Cover and set aside for at least 15 minutes, or chill overnight.
  • This works equally well with strips of beef, pork or turkey, and can be served with rice instead of noodles, if you like.
  • Meanwhile, cook the noodles in boiling water according to the pack instructions. Drain well, tip into a large bowl and mix with the remaining oil to stop the noodles sticking together. Set aside, covered, to keep hot.
  • Put a large frying pan or wok over a high heat. When hot, add the cashews and cook for 2 minutes, stirring, until lightly toasted. Remove the nuts from the pan, set aside to cool, then roughly chop. Using a slotted spoon, lift the chicken from the marinade and add to the hot pan. Cook for 5 minutes, stirring, until golden all over.
  • Add the chicken marinade to the pan and bubble away for 1 minute. Gradually add the noodles, separating them with your fingers as you go, then add the tomatoes and most of the spring onions. Season and mix everything together to coat in the marinade. Stir-fry for 2 minutes, until piping hot and the vegetables have just started to wilt. Divide between bowls and scatter with the chopped cashews and remaining spring onions to serve.

Nutrition Facts : Calories 686, Fat 26.6, SaturatedFat 4.6, Cholesterol 155, Sodium 166.3, Carbohydrate 50.3, Fiber 4.5, Sugar 21.2, Protein 62.9

ORANGE CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY



Orange Chicken & Veggie Stir-fry Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, ground pepper, broccoli, carrots, red bell pepper, orange juice, soy sauce, honey, rice vinegar, garlic, ginger, orange zest, cornstarch

Provided by Mel Boyajian

Categories     Dinner

Yield 2 servings

Number Of Ingredients 14

2 boneless, skinless chicken breasts
salt, to taste
ground pepper, to taste
2 heads broccoli, chopped
2 carrots, sliced
1 red bell pepper, sliced
½ cup orange juice
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
2 cloves garlic, minced
½ teaspoon ginger, minced
¼ teaspoon orange zest
1 tablespoon cornstarch

Steps:

  • In a large nonstick skillet, heat a small amount of cooking oil. Add chicken. Season with salt and pepper and cook until browned, about 5 minutes. Remove from pan and set aside.
  • Add carrots and broccoli and cook for 1 minute. Add bell pepper and cook for an additional 1-2 minutes. Remove ingredients from pan and set aside.
  • Add orange juice, soy sauce, honey, rice vinegar, garlic, ginger, and cornstarch. Whisk. Simmer until sauce starts to thicken, about 5 minutes.
  • Add chicken back into pan.
  • Serve over cooked veggies.
  • Enjoy!

Nutrition Facts : Calories 476 calories, Carbohydrate 52 grams, Fat 6 grams, Fiber 11 grams, Protein 54 grams, Sugar 28 grams

HONEY-GARLIC CHICKEN STIR-FRY



Honey-Garlic Chicken Stir-Fry image

Honey-garlic chicken stir-fry--yeah, it's that good!

Provided by Alisa Provost

Time 30m

Yield 5

Number Of Ingredients 10

2 tablespoons olive oil
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
7 cloves garlic, sliced, or to taste
salt and ground black pepper to taste
4 tablespoons honey, or to taste
4 tablespoons soy sauce, divided, or to taste
2 (16 ounce) packages frozen Asian vegetable medley
1 cup sliced mushrooms
3 cups water
3 cups instant white rice (such as Minute®)

Steps:

  • Heat oil in a wok over medium heat. Add chicken and garlic, and season with salt and pepper. Cook and stir until chicken is browned, about 5 minutes. Add honey and 1 tablespoon soy sauce; stir to coat chicken. Transfer chicken to a plate, leaving juices in the wok.
  • Add frozen vegetables, mushrooms, and remaining soy sauce to the wok. Cook and stir over medium heat until vegetables are crisp on the outside and tender on the inside, about 7 minutes.
  • Stir chicken back into the wok and cook until no longer pink in the centers and sauce has reduced, 5 to 10 minutes.
  • Meanwhile, stir water and rice together in a microwave-safe bowl. Cover and cook in the microwave on high until water is fully absorbed, about 5 minutes.
  • Serve chicken and vegetables over hot rice.

Nutrition Facts : Calories 548.1 calories, Carbohydrate 88 g, Cholesterol 51.7 mg, Fat 9.1 g, Fiber 8.7 g, Protein 30.9 g, SaturatedFat 1.6 g, Sodium 864 mg, Sugar 14.3 g

ORANGE CASHEW CHICKEN



Orange Cashew Chicken image

"This delicious stir-fry is quick to fix yet tasty enough for company," says Andrea Bolden of Unionville, Tennessee. "The tender chicken, crunchy cashews and sweet citrus sauce are always a hit."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 medium carrots, sliced
1/2 cup chopped celery
2 tablespoons canola oil
2 tablespoons cornstarch
1/4 teaspoon ground ginger
3/4 cup orange juice
1/4 cup honey
3 tablespoons soy sauce
1/4 to 1/2 cup salted cashews
Hot cooked rice

Steps:

  • In a large skillet or wok, stir-fry the chicken, carrots and celery in oil for 8-10 minutes or until chicken is no longer pink. Reduce heat. , In a small bowl, combine the cornstarch, ginger, orange juice, honey and soy sauce until blended. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve with rice.

Nutrition Facts : Calories 375 calories, Fat 13g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 625mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

HONEY-CITRUS CHICKEN STIR-FRY



Honey-Citrus Chicken Stir-Fry image

This is so quick, so healthy, and I literally had ALL the pantry ingredients on hand. If you keep chicken breasts in the freezer and OJ in the fridge, you've probably got all the stuff. You could use pre-sliced veggies to make this really fast. Be aware that this makes a very scant four servings (you may need to up the ingredients accordingly). (EDIT 11/07 - After the first review, I noticed I goofed on the ingredients. It has since been corrected.)

Provided by KissKiss

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

12 ounces boneless skinless chicken breasts, sliced into 1/2 inch strips (thawed, if using frozen)
2 tablespoons honey
2 tablespoons apple cider vinegar (plain vinegar is fine, too)
2 tablespoons orange juice
4 teaspoons soy sauce
1 1/2 teaspoons cornstarch
2 tablespoons extra virgin olive oil
4 cups mixed vegetables, cut up (I used sweet onion, orange pepper, and broccoli)
2 cups rice, cooked

Steps:

  • To make the sauce, in a bowl mix honey, apple cider vinegar, orange juice, soy sauce, and cornstarch. Set aside.
  • Heat olive oil in a large wok or skillet. Add veggies and cook until tender-crisp (about 3 or 4 minutes). Remove veggies from wok.
  • Add more oil if needed before adding chicken. Cook chicken for 3 or 4 minutes, or until no longer pink.
  • Push the chicken to the sides of the pan and pour the sauce into the center (give the sauce a quick mix before doing this).
  • Allow the sauce to bubble and thicken, while gently stirring. Then return the veggies to the pan and cook until heated through and all ingredients are coated with glaze.
  • Serve over rice.

Nutrition Facts : Calories 628.3, Fat 8.8, SaturatedFat 1.4, Cholesterol 49.3, Sodium 635.4, Carbohydrate 103.2, Fiber 6.3, Sugar 13.4, Protein 31

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2005-07-31 Method. Mix the mustard, honey, orange zest and juice and 2 tablespoons of the olive oil in a large bowl. Season, add the chicken and stir …
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  • Mix the mustard, honey, orange zest and juice and 2 tablespoons of the olive oil in a large bowl. Season, add the chicken and stir to coat evenly. Cover and set aside for at least 15 minutes, or chill overnight.
  • Meanwhile, cook the noodles in boiling water according to the pack instructions. Drain well, tip into a large bowl and mix with the remaining oil to stop the noodles sticking together. Set aside, covered, to keep hot.
  • Put a large frying pan or wok over a high heat. When hot, add the cashews and cook for 2 minutes, stirring, until lightly toasted. Remove the nuts from the pan, set aside to cool, then roughly chop. Using a slotted spoon, lift the chicken from the marinade and add to the hot pan. Cook for 5 minutes, stirring, until golden all over.
  • Add the chicken marinade to the pan and bubble away for 1 minute. Gradually add the noodles, separating them with your fingers as you go, then add the tomatoes and most of the spring onions. Season and mix everything together to coat in the marinade. Stir-fry for 2 minutes, until piping hot and the vegetables have just started to wilt. Divide between bowls and scatter with the chopped cashews and remaining spring onions to serve.


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From barefeetinthekitchen.com


GARLIC ORANGE CHICKEN STIR FRY – MUST LOVE HOME
2020-02-27 Cook 4 to 5 minutes, stirring occasionally, until tender-crisp. Transfer to plate and set aside. To the pan, add remaining oil and heat until shimmering. Add chicken and cook, stirring occasionally, until chicken is browned on all sides and at least 165°F on instant read thermometer 4 to 5 minutes. Add garlic and cook 1 minutes until fragrant.
From mustlovehome.com


HONEY GARLIC CHICKEN STIR FRY - DINNER AT THE ZOO
2019-12-29 In a bowl whisk together the chicken broth, honey and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water. Pour the soy sauce mixture over the chicken and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
From dinneratthezoo.com


HONEY ORANGE GLAZED CHICKEN RECIPE - MOM FOODIE
2020-01-16 Making. Place a large skillet over medium-high heat. Add the oil. Once the pan is hot lightly saute the onions and garlic. Dredge the chicken tenders in cornstarch and add to the pan. Saute, until the onions start to caramelize and the outside of chicken is …
From momfoodie.com


HONEY ORANGE GLAZED CHICKEN | THE RECIPE CRITIC
2017-06-29 In a small saucepan, combine orange juice, cider vinegar, brown sugar, honey, chili powder, coriander, and cumin. Bring to a boil, reduce heat and let simmer for 35-45 minutes or until sauce has reduced to one cup. In a medium saucepan add olive oil and heat to medium high heat. Salt and Pepper the chicken thighs and cook until 165 degrees in ...
From therecipecritic.com


HEALTHY ORANGE CHICKEN STIR FRY | AMBITIOUS KITCHEN
2019-05-08 Season with salt and pepper to taste. Pour the orange sauce into the pan. Stir frequently as the sauce will start to thicken up. Add in chicken and stir again. Reduce heat to medium low and let the sauce simmer and thicken some more, about 2-3 minutes. Serve immediately over your cauliflower rice.
From ambitiouskitchen.com


ORANGE CHICKEN STIR-FRY - ORANGE CHICKEN RECIPE | REAL SIMPLE
Step 3. Add remaining 1 tablespoon oil to skillet; add chicken in a single layer. Cook, turning once, until browned and cooked through, about 8 minutes. Step 4. Meanwhile, whisk cornstarch and ¼ cup water in a small bowl. Stir in marmalade, …
From realsimple.com


CHINESE ORANGE CHICKEN – MODERN HONEY
2018-01-30 Place flour and cornstarch in a shallow dish or pie plate. Add a pinch of salt. Stir. Whisk eggs in shallow dish. Dip chicken pieces in egg mixture and then flour mixture. Place on plate. Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, watch for it to reach 350 degrees.
From modernhoney.com


HEALTHY ORANGE CHICKEN STIR FRY RECIPE - MY EVERYDAY TABLE
2021-10-16 Remove chicken with a slotted spoon and set onto a plate. Heat remaining 1 tablespoon avocado oil in pan and cook the rest of the chicken. When the second batch is done cooking, add the first batch back to the skillet and add orange sauce to pan. Stir to coat the chicken and let cook for 1-2 minutes, until sauce is thick and glossy.
From myeverydaytable.com


EASY ORANGE CHICKEN STIR FRY - LIFE, LOVE, AND GOOD FOOD
2022-01-23 Transfer the chicken and cashews to a bowl. Add the remaining tablespoon of canola oil to the wok. Stir-fry the sugar snap peas and sweet onion for 3 minutes, until the vegetables are crisp-tender. Return the chicken and cashews to the wok and stir in the sauce mixture. Cook for another 2 to 3 minutes, until the sauce begins to thicken.
From lifeloveandgoodfood.com


HONEY CHICKEN - STAYS CRISPY FOR HOURS! | RECIPETIN EATS
2020-08-21 Dip in batter – drop in a handful of chicken pieces, then coat in batter. Ready to fry! This recipe utilises a double coating method for extra crispy. Dusting of cornflour to seal the chicken, then a batter for crispiness! 5. Fry 1 (3 minutes)- 3 …
From recipetineats.com


STIR FRY SAUCE NO SOY - THERESCIPES.INFO
Easy Chicken Stir Fry Without Soy Sauce - This Unmillennial Life great thisunmillenniallife.com. Instructions. Make stir-fry sauce by combining juices, ginger, Sriracha, peanut butter, and salt. Set aside. Heat oil in a large non-stick skillet or wok; add chicken and cook 3 to 5 minutes or until lightly browned.Add coleslaw mix and garlic; sauté until cabbage is crisp-tender.
From therecipes.info


HONEY ORANGE GLAZED CHICKEN THIGHS - FOXES LOVE LEMONS
2022-05-03 Transfer skillet to oven and cook 20 to 25 minutes or until internal temperature of chicken reaches 165 degrees F. Meanwhile, in medium saucepot, melt butter over medium heat. Add garlic; cook 1 minute, stirring constantly. Stir in …
From foxeslovelemons.com


ORANGE CHICKEN STIR-FRY (EASY & HEALTHY PALEO RECIPE)
2020-08-23 In a large wok or skillet set over medium-high heat, heat 1 tablespoon of the oil. When the oil is hot, add the chicken and season liberally with salt and pepper. Cook the chicken for 3-5 minutes or until cooked through. Transfer the chicken to a plate and set aside. Add the remaining tablespoon of oil to the skillet.
From everydayeasyeats.com


ORANGE SESAME CHICKEN RECIPE - EASY HONEY ORANGE SESAME …
2022-05-05 Toss chicken with salt, pepper and flour in a large bowl until fully coated with the flour. Add the coconut oil to a large skillet over medium-high heat. Once hot, add the chicken to the skillet and brown on one side. While chicken browns, whisk together the orange juice, honey, hoisin sauce, sesame oil, minced garlic and soy sauce in a small ...
From runningtothekitchen.com


CHINESE ORANGE CHICKEN RECIPE - JESSICA GAVIN
2020-06-01 In a medium bowl, combine 1 teaspoon kosher salt, ½ teaspoon pepper, and ½ teaspoon sesame oil. Heat a large saute pan or wok over medium-high heat. Add 2 tablespoons vegetable oil, once hot, add the chicken in a single layer in the pan. Cook without moving for 2 minutes, and then stir and cook for an additional 2 minutes.
From jessicagavin.com


ORANGE CHICKEN STIR FRY {GLUTEN-FREE, PALEO, AIP}
2022-01-03 Prepare the sauce and set it aside. Cook the vegetables over medium heat. Season the chicken with salt and pepper and coat in the arrowroot starch. Add more avocado oil if needed to the pan and bring to medium-high heat. Add the chicken and cook for 3-4 minutes on each side or until the chicken is cooked through to 165 F. Set aside.
From unboundwellness.com


ORANGE CHICKEN STIR-FRY RECIPE
2022-03-09 In addition to the chicken breasts, you’ll be using a few pantry items to make this recipe: sesame oil, soy sauce, rice wine vinegar, honey, and cornstarch. You’ll also need the aforementioned orange juice and orange zest, a few cloves of garlic, and some mixed vegetables. While Olayinka was able to find a mixture of fresh vegetables meant ...
From dinnerideaschicken.com


HONEY SOY CHICKEN STIR FRY - CAFE DELITES
2020-09-17 Place the chicken mixture on a plate and cover with foil to keep warm. Add the zucchini and red bell pepper to the pan and cook for 3-4 minutes or until softened. Add the chicken back to the pan with the vegetables. In a bowl whisk together the chicken broth, honey and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.
From cafedelites.com


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