Name: Orange Chicken Stir Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup orange juice; 2 tablespoons orange zest (about 1 orange); 2 cloves garlic, minced or grated; 1-inch ginger root, minced or grated; 1 tablespoon honey; 2 tablespoons rice vinegar; 2 tablespoons soy sauce; 1 tablespoon cornstarch; 1 pinch red pepper flakes; 1 tablespoon sesame oil; 1 pound chicken breasts, boneless, skinless, cut into 1-inch pieces; 2 green onions, thinly sliced, white and green parts separated; 1 cup green beans, cut into 2-inch pieces; 2 bell peppers, any color, seeded and thinly sliced; 1 1/2 cups white rice; Sesame seeds (optional); Orange, sliced (optional); Sesame seeds

Orange Chicken Stir Fry

Author: Stephanie Kay

Ready in 30 minutes, this healthy orange stir-fry is perfect for busy weeknight dinner. It’s also full of color, flavor, protein, and fiber, and leftovers keep well in the fridge and freezer.

Author: Stephanie Kay
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop

Ingredients

Orange Sauce:

1 cup orange juice
2 tablespoons orange zest (about 1 orange)
2 cloves garlic, minced or grated
1-inch ginger root, minced or grated
1 tablespoon honey
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon cornstarch
1 pinch red pepper flakes

Stir-Fry:

1 tablespoon sesame oil
1 pound chicken breasts, boneless, skinless, cut into 1-inch pieces
2 green onions, thinly sliced, white and green parts separated
1 cup green beans, cut into 2-inch pieces
2 bell peppers, any color, seeded and thinly sliced

To Serve:

1 1/2 cups white rice
Sesame seeds (optional)
Orange, sliced (optional)
Sesame seeds

Instructions

In a pot, combine the rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer and cook covered for 15 minutes, or as per package directions, until it can be fluffed with a fork.
In a small bowl, add the orange juice, orange zest, garlic, ginger, honey, rice vinegar, soy sauce, cornstarch, and red pepper flakes, and whisk until combined. Set aside.
In a large skillet or pan, on medium-high heat, warm the sesame oil, then add the sliced chicken and cook for 3-4 minutes, flipping halfway, until mostly cooked through. Transfer to a plate and set aside.
In the same pan, add the sliced green onion (white parts only), bell peppers, and green beans; stir to combine with the chicken and cook, stirring occasionally, for an additional 2-3 minutes until the veggies are tender.
Reduce the heat to medium, return the chicken to the pan, then pour the orange sauce into the pan, stir to coat the chicken and vegetables, and cook for 2-3 minutes until the sauce has thickened and everything is well coated.
The orange chicken stir-fry can be serve immediately over cooked rice with a sprinkle of sesame seeds and sliced green onion (green parts) on top and fresh orange slices on the side, or cooled and stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

Notes

To Use Brown Rice: Swap the white rice for 1 1/2 cups of brown rice in step #1 and increase the cooking time to 40 minutes.

To Use Chicken Thighs: Swap the chicken breasts for 1 pound of boneless, skinless chicken thighs in step #3.

To Use Garlic Powder: Swap the green onion for 1 teaspoon of onion powder in step 2#.

To Use Ground Ginger: Swap the fresh ginger for 1/2 teaspoon of ground ginger in step #2.

To Use Brown Sugar: Swap the honey for 1 tablespoon of brown sugar in step #2.

To Use Sriracha: Swap the red pepper flakes for 1 teaspoon of sriracha in step #2.

To Use Frozen Vegetables: Swap the bell peppers and green beans for 3 cups of frozen stir-fry vegetables in step #4 and increase the cooking time by 3-4 minutes.

Nutrition

Serving Size: 1 serving
Calories: 509 calories
Sugar: 14 grams
Fat: 7 grams
Carbohydrates: 76 grams
Fiber: 3 grams
Protein: 33 grams

Find it online: https://kaynutrition.com/orange-chicken-stir-fry/