Orange Chicken Stir Fry
Stir frys are some of my favorite things to make because they’re so versatile. In this version, I’m taking inspiration from orange chicken, but using real orange juice and zest to get that natural, fresh flavor that pairs so well with soy and ginger. You can make this spicy by adding sriracha or sambal, add some sesame oil to it or even swap the meat out for tofu! Make it your own based on what you have and what you like! If you make this, please share a picture with me on Facebook or Instagram @thebitewithjackie! I love to see your remakes!
Ingredients:
1 lb ground chicken
2 tablespoons vegetable oil
1 bunch broccoli, cut into florets
½ red bell pepper, large dice
½ green bell pepper, large dice
1 small onion, large dice
3-4 sprigs of green onions, chopped
For the sauce:
3 tablespoons soy sauce
Juice & zest of 1 large orange (about ½ cup)
1 ½ tablespoon corn starch
1 tablespoon ginger, freshly grated
2 cloves garlic, minced or grated
2 tablespoon rice wine vinegar
1 tablespoon rice wine/mirin
2 tablespoons sugar (More or less depending on sweetness of your orange or omit if using store bought orange juice with added sugars)
½ – 1 teaspoon sambal or sriracha (optional)
3 tablespoons water
Serving Suggestions:
With steamed white rice
Instructions:
Heat a large, nonstick skillet with the vegetable oil on medium high heat. Add the ground chicken, break apart into bite size pieces and allow it to get crispy and browned on all sides – about 7 minutes. Remove from skillet into bowl and set aside.
Add more vegetable oil if needed, then add in the onions and bell peppers and let them soften a bit before adding the in the broccoli. While the vegetables cook, start making the sauce by mixing all sauce ingredients together.
Once vegetables are cooked to your liking, add the cooked chicken back in along with the sauce and stir to coat everything. Turn off the heat about a minute or 2 after adding the sauce and serve with white rice. Enjoy!
Orange Chicken Stir Fry
Ingredients
- 1 lb ground chicken
- 2 tablespoons vegetable oil
- 1 bunch broccoli cut into florets
- ½ red bell pepper large dice
- ½ green bell pepper large dice
- 1 small onion large dice
- 3-4 sprigs of green onions chopped
For the sauce:
- 3 tablespoons soy sauce
- Juice & zest of 1 large orange about ½ cup
- 1 ½ tablespoon corn starch
- 1 tablespoon ginger freshly grated
- 2 cloves garlic minced or grated
- 2 tablespoon rice wine vinegar
- 1 tablespoon rice wine/mirin
- 2 tablespoons sugar More or less depending on sweetness of your orange or omit if using store bought orange juice with added sugars
- ½ – 1 teaspoon sambal or sriracha optional
- 3 tablespoons water
Serving Suggestions:
- With steamed white rice
Instructions
- Heat a large, nonstick skillet with the vegetable oil on medium high heat. Add the ground chicken, break apart into bite size pieces and allow it to get crispy and browned on all sides – about 7 minutes. Remove from skillet into bowl and set aside.
- Add more vegetable oil if needed, then add in the onions and bell peppers and let them soften a bit before adding the in the broccoli. While the vegetables cook, start making the sauce by mixing all sauce ingredients together.
- Once vegetables are cooked to your liking, add the cooked chicken back in along with the sauce and stir to coat everything. Turn off the heat about a minute or 2 after adding the sauce and serve with white rice. Enjoy!
