Orange Ginger Chicken Stir Fry Recipes

ORANGE CHICKEN STIR-FRY

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.

ORANGE CHICKEN STIR-FRY

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.

ORANGE CHICKEN STIR FRY

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.

ORANGE GINGER CHICKEN STIR FRY

Steps:

• Whisk garlic, soy sauce, orange juice and ginger in large bowl. Add and toss the chicken, put in refrigerator for 15 minute.
• Heat coconut oil in wok over med-high heat. Add vegetables, stir fry for 3-4 min, remove from pan.
• Put chicken in wok, hold remaining marinade to the side. Toss chicken over med-high heat for 3-4 minute.
• Add vegetables, remaining marinade and sesame seeds. Toss and cook over med-high for 2-3 minute Serve over rice.

ORANGE GLAZED CHICKEN STIR FRY

Steps:

• 1. Season chicken, if desired, with salt and ground black pepper. Heat 1 tablespoon olive oil in 12-inch skillet over medium-high heat and cook chicken, stirring frequently, 6 minutes or until thoroughly cooked. Remove chicken and keep warm.
• 2. Heat remaining 1 tablespoon olive oil in same skillet and cook red pepper and onion, stirring frequently, 4 minutes or until vegetables are crisp-tender. Add Hellmann's® or Best Foods® Real Mayonnaise, orange juice and brown sugar, stirring until sauce is smooth. Return chicken to skillet and toss to coat. Season, if desired, with soy souce and garnish with chopped parsley and chopped peanuts. Serve with hot cooked rice.

ORANGE GINGER CHICKEN

Steps:

• Place flour in a large resealable plastic bag. Season chicken with salt and pepper. Add to bag, a few pieces at a time, and shake to coat. In a large skillet, cook chicken in oil in batches over medium heat until chicken is no longer pink. Remove and keep warm., In the same skillet, combine the remaining ingredients. Bring to a boil, stirring to loosen browned bits from pan; cook and stir until thickened. Return chicken to the pan; heat through. Sprinkle with green onion and sesame seeds if desired.

ORANGE GINGER CHICKEN

Steps:

• Mix teriyaki glaze, orange juice and gingerroot; set aside.
• Heat oil in 10-inch nonstick skillet over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until no longer pink in center.
• Add pea pods, bell pepper and teriyaki mixture. Heat to boiling; reduce heat. Simmer uncovered 2 to 3 minutes or until vegetables are crisp-tender. Serve over 4 cups rice. Refrigerate remaining 3 cups rice to use for Shrimp Rice Salad .

SPICY ORANGE-GINGER CHICKEN

Steps:

• Halve the peppers, remove the ribs and seeds, and cut into strips.
• Using vegetable peeler, remove the rind (orange part only) from the orange.
• Cut the rind into very thin julienne strips about 3 inches long.
• Squeeze the orange.
• Add more frozen juice if necessary to make 3/4 cup.
• In a bowl, combine orange juice, chili sauce, sherry, sugar, and cornstarch.Stir until smooth
• In wok, heat oil over high heat and stir-fry chicken until browned and cooked through.
• Remove chicken.
• Add orange rind, garlic and ginger and stir-fry until aromatic.
• Add peppers and stir fry for 2 minutes.
• Add the chili sauce mixture and return the chicken to the wok.
• Cook until the sauce is thickened.

HONEY-ORANGE CHICKEN STIR-FRY

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.

ORANGE CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY

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!

ORANGE STIR-FRIED CHICKEN

Steps:

• Mix soy sauce, 1 teaspoon cornstarch, the gingerroot and garlic in medium glass or plastic bowl. Stir in chicken. Cover and refrigerate 30 minutes.
• Mix orange juice and 2 teaspoons cornstarch until cornstarch is dissolved; set aside.
• Heat 1 teaspoon of the oil in 10-inch nonstick skillet or wok over high heat. Add chicken; stir fry 4 to 6 minutes or until chicken is no longer pink in center. Remove chicken from skillet.
• Add remaining 1 teaspoon oil to skillet. Add mushrooms and carrot; stir-fry about 3 minutes or until mushrooms are tender. Stir in chicken and orange juice mixture. Heat to boiling, stirring constantly. Boil and stir about 30 seconds or until thickened. Serve over rice.