My family loves Orange Chicken. It is one of our favorite meals to order when we are eating out.
I have tried making a couple different versions at home and they were always lacking something. I wanted a healthier version that wasn’t fried and I assumed the missing taste was due to the fact I was not breading and frying the chicken.
Then, I found this recipe over at Jenn’s Food Journey. I decided to try it and I am so glad that I did! I am thrilled with this recipe. It has earned a place in our favorites menu. Thanks, Jenn!
Stir Fry Recipes
If you’re like me and can’t have too many easy stir-fry dinners, here are a few more you’ll want to save for later. Spicy Chicken and Bacon Stir Fry has been one of my family’s favorite stir-fries ever since that first night when Sean made it for us.
Sriracha Honey Cashew Chicken Stir Fry is another family favorite that my kids devour lightning fast.
Stir-Fried Chicken and Bok Choy, this Garlic Lover’s Vegetable Stir Fry, and this Shrimp and Vegetable Stir Fry are all on my need-to-try-this list as well. If you’re a fan of better-than-take-out recipes to make at home, this Orange Chicken needs to be on your list as well.
Orange Chicken Stir Fry
- 1 1/2 lbs boneless skinless chicken breasts
- 3 red peppers thinly sliced
- 1 green pepper thinly sliced
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
- 1/3 cup water plus 1 tablespoon; divided
- 2 tablespoons rice vinegar (I used white balsamic, because I had it on hand)
- 1 tablespoon soy sauce
- 1 large garlic clove minced
- 3 tablespoons light brown sugar
- 1/4 teaspoon red pepper flakes
- 1/8 teaspoon ground ginger
- 1 1/2 tablespoons arrowroot starch or cornstarch
- 1 tablespoon light olive oil
- Rinse the chicken and pat dry. Place the chicken in a single layer on a tray. Set it in the freezer for 30 minutes. Remove from the freezer and cut the chicken into very thin slices or chunks. (I'm planning to cut mine thinner next time.)
- In a small bowl, whisk together the cornstarch and 1 tablespoon water. Stir until smooth and then set aside. In another small bowl, mix together all other ingredients, except for the chicken, the peppers and the oil.
- In a large skillet, heat the oil over medium heat. Add the chicken and quickly stir fry it until almost cooked through, about 4-5 minutes. Add the peppers and cook an additional 3-4 minutes. (I liked the peppers with a bit of a crunch to them. If you prefer them more tender, add them earlier with the chicken.) Now, whisk the starch mixture into the orange sauce and immediately pour the sauce into your hot skillet with the chicken and the peppers. Bring to a boil, stirring constantly, cook just until the sauce thickens. Immediately remove from heat. Serve over rice. Enjoy!