Spicy Orange Stir Fry Sauce Recipes

SPICY ORANGE STIR FRY SAUCE

Spicy Orange Stir Fry Sauce image

This is a combination of several recipes I found online and tweaked a little to pull together. THis recipe makes enough for a stir-fry that serves two people, but it is easily doubled or tripled. I like to marinate my chicken in it first, and then thicken up the left over marinade with the cornstarch, but it works just as well as just a sauce. I recommend trying a stir fry with chicken, broccoli, and peanuts.

Provided by moonpoodle

Categories Sauces

Time 5m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2/3 cup orange juice
1 1/2 tablespoons soy sauce
1 1/2-2 1/2 teaspoons red pepper flakes (to taste)
1 teaspoon peanut oil or 1 teaspoon sesame oil
1 teaspoon hot sauce
1 teaspoon minced garlic
2 tablespoons cornstarch, to thicken

Steps:

Mix all ingredients together with a whisk.
If using as a marinade, leave out the cornstarch. If using as a sauce, whisk in cornstarch until it dissolves; add to the pan or wok and let come to a boil and simmer until thickened.

Nutrition Facts : Calories 102.3, Fat 2.7, SaturatedFat 0.5, Sodium 818.4, Carbohydrate 17.9, Fiber 0.8, Sugar 7.4, Protein 2.3

SPICY ORANGE STIR FRY SAUCE

Spicy Orange Stir Fry Sauce image

This recipe from Cooks Illustrated makes enough sauce for 1 regular stir fry recipe. The citrus flavors in this sauce are especially good with chicken and shrimp. Other options are beef strips, tofu, or a veggie stir fry. If a spicier sauce is desired, add up to 2 teaspoons more chili sauce, or just toss in a teaspoon of ground cayenne pepper. Yum-O!

Provided by MelvinsWifey

Categories Sauces

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1/2 teaspoon orange zest, grated
1/2 cup orange juice, freshly squeezed (about 2 oranges)
2 tablespoons low sodium soy sauce
2 teaspoons Asian chili sauce (double if you like spicy)
2 teaspoons sugar
2 teaspoons cornstarch
1 teaspoon toasted sesame oil

Steps:

Combine all ingredients in a small bowl.
Toss with your favorite stir fry and serve hot!

STIR-FRY WITH ORANGE JUICE SAUCE

Stir-Fry with Orange Juice Sauce image

Here's a perfect weekday dinner recipe! Not only is it full of colorful vegetables and mixed with a healthy sauce, it's also easy to prepare.

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 cup Florida's Natural® Premium Orange Juice
1 tbsp. soy sauce
2 tbsp. cornstarch
1 tsp. chopped ginger
1 tsp. garlic paste
2 tbsp. canola oil
1/4 onion, thinly sliced
1/2 cup sliced carrots
2 stalks celery, chopped
1/2 cup chopped broccoli
1/4 cup snow peas
1/2 cup sliced yellow squash
1 cup fresh mushrooms, rinsed and sliced
1 red pepper, thinly sliced
1/4 cup baby corn
4-oz. can sliced water chestnuts, drained
2 tbsp. orange zest
Orange slices

Steps:

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Prepare the sauce by mixing together the orange juice, soy sauce, cornstarch, ginger, and garlic paste. Set aside. Heat 1 tablespoon oil in large skillet or wok. Stir-fry onion, carrots, and mushrooms for 1 minute over high heat. Add squash, broccoli, and snow peas and cook for about 2 minutes. Add remaining vegetables and cook until red pepper is tender. Stir sauce and add to skillet. Simmer until sauce has thickened. Serve immediately over rice or noodles and garnish with orange zest and orange slices.

SPICY ORANGE CHICKEN STIR-FRY

Spicy Orange Chicken Stir-Fry image

This sweet and hot Chinese dinner tastes as if it came straight out of the wok, but it's fresh from the freezer.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 40m

Number Of Ingredients 13

Ingredients

1/3 cup cornstarch
2 cups orange juice
1/2 cup soy sauce
1/2 cup rice vinegar
1/4 cup honey
4 garlic cloves, minced
1 to 2 teaspoons red-pepper flakes
Coarse salt
1 tablespoon vegetable oil, such as safflower
3 pounds boneless, skinless chicken breasts, cut crosswise into 1/2-inch-wide strips
1 head broccoli, cut into florets, stalks peeled and thinly sliced
1 pound carrots (about 5), peeled and thinly sliced on the diagonal
Cooked rice, for serving

Steps:

Place cornstarch in a medium bowl. Gradually whisk in orange juice until smooth. Whisk in soy sauce, vinegar, honey, garlic, and red-pepper flakes; season with salt. Set mixture aside.
In a 5-quart nonstick Dutch oven or pot, heat oil over medium-high. Working in batches, cook chicken on one side until slightly browned, 2 to 4 minutes; transfer to a plate, and set aside (chicken will cook more later).
Add broccoli, carrots, and 1/2 cup water to pot. Cook, partially covered, until water has evaporated and broccoli is bright green, 3 minutes. Add reserved chicken and cornstarch mixture; bring to a boil. Cook until chicken is opaque throughout and sauce has thickened, 2 to 3 minutes. Serve stir-fry over rice.

SPICY ORANGE BEEF

Spicy Orange Beef image

When I first started out cooking, I did a lot of stir-frying. Although my menu has expanded, I still enjoy cooking and eating stir-fries. Oranges, ginger and pepper flakes give this dish a very distinctive flavor.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1/4 cup thawed orange juice concentrate
3 tablespoons soy sauce
3 tablespoons water
1 tablespoon cornstarch
1 tablespoon finely grated orange zest
1 teaspoon sugar
5 tablespoons vegetable oil, divided
2 garlic cloves, minced
4 cups fresh broccoli florets
12 green onions with tops, cut into 1-inch pieces
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1 pound beef top sirloin steak, cut into thin strips
3 medium oranges, sectioned
Hot cooked rice

Steps:

In a small bowl, combine the first six ingredients; set aside. In a large skillet or wok, heat 3 tablespoons oil over medium heat; saute garlic for 30 seconds. Add broccoli, onions, ginger and pepper flakes; stir-fry for 2 minutes or until broccoli is crisp-tender. Remove vegetables and keep warm. , Heat remaining oil in skillet; add beef. Stir-fry until no longer pink. Stir orange juice mixture; add to skillet. Cook and stir for 2 minutes or until sauce is thickened. Return vegetables to pan. Add oranges and heat through. Serve over rice.

Nutrition Facts : Calories 285 calories, Fat 15g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 510mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 4g fiber), Protein 18g protein.

SPICY STIR-FRY SAUCE

Spicy Stir-Fry Sauce image

Use this sauce to spice up any stir-fry. May bring a little sweat to your forehead. Marinate meat in sauce if desired. Stir-fry meat and veggies until almost cooked to desired doneness. Add sauce, toss to coat, and heat through. Adjust chile paste for more or less heat.

Provided by OnN2nN5

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 5m

Yield 6

Number Of Ingredients 9

Ingredients

1 cup soy sauce
¼ cup rice wine
¼ cup white sugar
2 tablespoons chile paste
2 tablespoons sesame oil
1 tablespoon crushed red pepper
1 tablespoon chopped garlic
1 tablespoon cornstarch
2 teaspoons chopped ginger

Steps:

Whisk soy sauce, rice wine, sugar, chile paste, sesame oil, crushed red pepper, garlic, cornstarch, and ginger together in a bowl.

Nutrition Facts : Calories 132.2 calories, Carbohydrate 17.5 g, Fat 5.5 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 1 g, Sodium 2449.5 mg, Sugar 10.2 g

SPICY ORANGE CHICKEN

Spicy Orange Chicken image

I created a citrusy version of General Tso's chicken. Top with sesame seeds and green onions, roasted red peppers and sugar snap peas. -Paula Williams, Covington, Kentucky

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

2 large navel oranges
2 tablespoons cornstarch
1/2 cup reduced-sodium chicken broth
1/3 cup rice vinegar
1/4 cup honey
1/4 cup reduced-sodium soy sauce
3 tablespoons lemon juice
1 jalapeno pepper, seeded and minced
1/8 teaspoon crushed red pepper flakes
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons canola oil, divided
Hot cooked rice
Sesame seeds and thinly sliced green onions

Steps:

Finely grate peel from one orange; place peel in a small bowl. Cut a thin slice from the top and bottom of each orange; stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from oranges. Working over the small bowl with orange peel to catch juices, cut along the membrane of each segment to remove fruit; set sectioned oranges aside. Stir cornstarch, broth, vinegar, honey, soy sauce, lemon juice, jalapeno and pepper flakes into orange juice and peel., Sprinkle chicken with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half of the chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan. Repeat with remaining oil and chicken., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Stir in reserved orange sections. Serve with rice. Sprinkle servings with sesame seeds and green onions.

Nutrition Facts :

SPICY ORANGE CHICKEN STIR-FRY

Spicy Orange Chicken Stir-Fry image

Provided by Jill Silverman Hough

Categories Chicken Rice Stir-Fry Low Fat Kid-Friendly Quick & Easy Low Cal Dinner Orange Healthy Soy Sauce Sugar Snap Pea Bon Appétit Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher Small Plates

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

1 1/2 cups jasmine rice or long-grain white rice (10 to 11 ounces)
3/4 cup orange juice
3 tablespoons soy sauce
1 tablespoon cornstarch
2 teaspoons finely grated orange peel
2 tablespoons vegetable oil
1 small red onion, halved, thinly sliced
Large pinch of dried crushed red pepper
1 1/2 pounds chicken cutlets, cut crosswise into 1/2-inch-wide strips
1 8-ounce package stringless sugar snap peas

Steps:

Cook rice according to package directions. Cover to keep warm; set aside.
Meanwhile, whisk juice, soy sauce, and cornstarch in medium bowl until cornstarch dissolves. Mix in orange peel.
Heat oil in large wok or nonstick skillet over high heat. Add onion and crushed red pepper. Stir-fry 30 seconds. Sprinkle chicken with salt and pepper. Add to wok and stir-fry until onion is crisp-tender and chicken is just cooked through, about 4 minutes. Add sugar snap peas and juice mixture. Toss until sauce thickens and comes to boil and peas are crisp-tender, about 2 minutes. Season with salt and pepper. Serve with rice.

SPICY ORANGE PORK STIR-FRY

Spicy Orange Pork Stir-Fry image

Strips of boneless pork chop are tossed with mandarin oranges and mixed vegetables to make a quick weeknight stir-fry that's sure to please.

Provided by My Food and Family

Categories Home

Time 25m

Yield 4 servings, 1-1/2 cups each

Number Of Ingredients 7

Ingredients

1/4 cup KRAFT Asian Toasted Sesame Dressing, divided
1 lb. boneless pork chops, cut into strips
2 tsp. lite soy sauce
2 tsp. Sriracha sauce (hot chili sauce)
2 cups frozen Asian mixed vegetables
1 can (11 oz.) mandarin oranges, drained
1/4 cup cashews, toasted

Steps:

Heat 1 Tbsp. dressing in large nonstick skillet on medium-high heat. Add meat; cook and stir 5 min. or until done. Remove from heat; cover to keep warm.
Add remaining dressing, soy sauce and Sriracha sauce to skillet; mix well. Stir in vegetables and oranges; cook and stir 5 min. or until heated through.
Return meat to skillet; cook and stir 1 min. or until heated through. Sprinkle with nuts.

Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g

SWEET-AND-SOUR ORANGE SAUCE

Sweet-and-Sour Orange Sauce image

I was in the mood for some egg rolls and, when trying to think of something to go with them, I opened the fridge and saw way too many oranges. Not finding an orange sweet-and-sour sauce, I made my own. This is sweet and sour with a bit of spice and a beautiful, yet light, orange taste. Perfect over egg rolls, shrimp, chicken, rice, or even stir-fried veggies.

Provided by duboo

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 19m

Yield 12

Number Of Ingredients 10

Ingredients

2 cups water
1 cup brown sugar
3 tablespoons red wine vinegar
2 tablespoons orange zest, or to taste
1 tablespoon soy sauce
¼ teaspoon ground ginger
⅛ teaspoon sriracha hot sauce
⅛ teaspoon white pepper
1 pinch cayenne pepper
3 tablespoons cornstarch

Steps:

Combine water, brown sugar, vinegar, orange zest, soy sauce, ginger, cayenne pepper, sriracha sauce, white pepper, and cayenne pepper in a saucepan over medium heat. Cook and stir sauce until sugar is dissolved, 3 to 5 minutes.
Remove 1/2 cup of sauce and combine with cornstarch in a small bowl. Whisk until well blended and orange zest starts to dissolve.
Raise heat under the saucepan and bring the sauce to a slow boil, about 5 minutes. Mix cornstarch mixture into the sauce. Stir occasionally until thickened, 3 to 5 minutes. Remove from heat and let cool a bit, about 3 minutes.

Nutrition Facts : Calories 80.3 calories, Carbohydrate 20.5 g, Fiber 0.2 g, Protein 0.1 g, Sodium 84.1 mg, Sugar 17.8 g

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