Orange Chicken Stir Fry

Holy delicious!!!!!  I was in the mood for some Chinese food for dinner and I live in a small town in Utah, and no where around here really delivers Chinese food, so I went with homemade. I also don’t love Chinese take-out as there is usually always a fatty piece of chicken in there and I really like my chicken well-trimmed.
This orange chicken stir fry is to die for. It is our new go to recipe. As you can see from the picture, the chicken is not crispy or breaded like you may think about when you think about “orange chicken” from say Panda Express. No, this orange flavor comes from the stir fry sauce. Yummy! Much better than store bought processed sauces. I like crispy chicken as much as the next girl, but the flavor of this makes up for the lack of fried or breaded deliciousness.

What on you need:

Sauce
  • 1 1/2 cups orange juice
  • 1/3 cup rice vinegar
  • 2 1/2 TBS soy sauce
  • 1 cup brown sugar (lightly packed)
  • 1/4 tsp ground ginger
  • 2 cloves garlic, pressed or minced
  • 1/8 tsp red pepper flakes (optional) I did not do them, because my hubby won’t eat spicy things
  • 1 TBS cornstarch
  • 1 TBS water
Chicken and Veggies
  • 1 cup broccoli florets
  • 1/2 cup carrots, sliced (I used baby carrots and cut them in half lengthwise)
  • 2 boneless, skinless chicken breast (cut into bite sized pieces)
  • 2 TBS olive oil
  • 2 cups rice (I used white rice, but it really is your preference)

What you do:

  1. Begin to cook rice as it takes the longest. Cook according to package directions.
  2. In a medium sauce pan, combine orange juice, rice vinegar, soy sauce, brown sugar, ground ginger, and optional red pepper flakes if you want a kick.
  3. Bring to a boil and reduce heat to low and simmer for 10 minutes.
  4. Meanwhile, heat up olive oil in a skillet and cook the chicken until is almost white all the way through. (about 7 minutes – it will cook more with the veggies)
  5. Add broccoli and carrots to the skillet with the chicken and saute until broccoli is bright green and carrots are tender (about 5 or so minutes) be sure to check that chicken is cooked through.
  6. In a very small bowl or measuring cup, combine the cornstarch and water. Bring the sauce back to a boil and add the cornstarch mixture. Let thicken for about 2 minutes.
  7. To serve, plate rice with chicken and veggie mixture on top and drizzle with the sauce. Enjoy!

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