Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 4
Super appetizing, a no-fuss, and one of the most requested dinner meal. This easy Orange Chicken Stir Fry sure would be a great addition to your weekly menu rotation. With tender pieces of chicken, onions, peppers tossed in a homemade Asian orange sauce, this luscious dish is no doubt way better than takeout!
Ingredients
1 pound Chicken Breast boneless, skinless, cut into bite-size pieces
½ teaspoon Garlic Powder
¼ teaspoon Chili Flakes
Sea salt and pepper, to taste
2 tablespoons Olive Oil divided
1” Ginger thumb size, fresh, chopped
1 Large Bell Pepper chopped into bite-sized pieces
1 Purple Onion chopped
⅓ c. Fresh Orange Juice
¼ c. Low sodium soy sauce or coconut aminos
1½ tablespoons Cornstarch
1 teaspoon Sesame Seeds
1 tablespoon Sliced Scallions or green onions
Orange slices to garnish optional
How to make Easy Orange Chicken Stir Fry
Step 1: In a large non-stick pan, heat a tbsp oil over medium heat. Once hot, add the chicken to the pan and sprinkle with garlic powder, chilli flakes sea salt, and pepper.
Step 2: Cook the chicken until golden brown and cooked through, stirring occasionally. Remove the chicken from the pan and set it aside.
Step 3: Add the rest of the oil to the same skillet. Add in the ginger, bell pepper, and onion. Stir fry for about 2 to 3 minutes.
Step 4: In the meantime, whisk the orange juice, soy sauce, and cornstarch in a small bowl. Pour this into the stir-fried veggies. Stir, scraping the brown bits from the bottom of the pan.
Step 5: Add the chicken back to the pan and spoon over the sauce. Continue to cook for a couple of minutes until heated up.
Step 6: Before serving, garnish with sliced scallions, sesame seeds, and some orange slices.
Notes:
Substitutes:
You can use shrimp in place of chicken for this recipe.
Substitute flour with tapioca or arrowroot flour.
Or avocado oil instead of olive oil.
Storage:
If there are any leftovers, place them in a container and the fridge for up to 3 days. When ready to eat, pop in the microwave. Or freeze for up to 3 months.
Nutrition Facts:
Calories: 250kcal | Carbohydrates: 12g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 669mg | Potassium: 616mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1411IU | Vitamin C: 66mg | Calcium: 22mg | Iron: 1mg
Ingredients
- 1 pound Chicken Breast boneless, skinless, cut into bite-size pieces
- ½ teaspoon Garlic Powder
- ¼ teaspoon Chili Flakes
- Sea salt and pepper, to taste
- 2 tablespoons Olive Oil divided
- 1” Ginger thumb size, fresh, chopped
- 1 Large Bell Pepper chopped into bite-sized pieces
- 1 Purple Onion chopped
- ⅓ c. Fresh Orange Juice
- ¼ c. Low sodium soy sauce or coconut aminos
- 1½ tablespoons Cornstarch
- 1 teaspoon Sesame Seeds
- 1 tablespoon Sliced Scallions or green onions
- Orange slices to garnish optional
Instructions
Step 1: In a large non-stick pan, heat a tbsp oil over medium heat. Once hot, add the chicken to the pan and sprinkle with garlic powder, chilli flakes sea salt, and pepper.
Step 2: Cook the chicken until golden brown and cooked through, stirring occasionally. Remove the chicken from the pan and set it aside.
Step 3: Add the rest of the oil to the same skillet. Add in the ginger, bell pepper, and onion. Stir fry for about 2 to 3 minutes.
Step 4: In the meantime, whisk the orange juice, soy sauce, and cornstarch in a small bowl. Pour this into the stir-fried veggies. Stir, scraping the brown bits from the bottom of the pan.
Step 5: Add the chicken back to the pan and spoon over the sauce. Continue to cook for a couple of minutes until heated up.
Step 6: Before serving, garnish with sliced scallions, sesame seeds, and some orange slices.
Notes:
Substitutes:
You can use shrimp in place of chicken for this recipe.
Substitute flour with tapioca or arrowroot flour.
Or avocado oil instead of olive oil.
Storage:
If there are any leftovers, place them in a container and the fridge for up to 3 days. When ready to eat, pop in the microwave. Or freeze for up to 3 months.
