Craving a mouthwatering meal that's both incredibly delicious and surprisingly easy to prepare? Get ready to transform your dinner routine with this game-changing Orange Chicken and Vegetable Stir Fry! In just half an hour, you'll create a restaurant-quality dish that will have your family and friends begging for seconds. Packed with vibrant vegetables, tender chicken, and a tantalizing orange sauce that will make your taste buds dance, this recipe is about to become your new weeknight superhero.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cubed
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- 1/2 cup orange juice
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- Salt and pepper to taste
Instructions
- Prepare all ingredients by cutting chicken breast into uniform 1-inch cubes, dice vegetables into similar-sized pieces, and mince garlic and ginger.
- In a small bowl, whisk together orange juice, soy sauce, cornstarch, minced garlic, and ginger to create the stir-fry sauce. Set aside.
- Season chicken cubes with salt and pepper, ensuring even coating.
- Heat a large non-stick wok or skillet over medium-high heat. Add a small amount of cooking spray or light oil to prevent sticking.
- Add chicken cubes to the hot pan, cooking for 4-5 minutes while stirring frequently until chicken is golden brown and cooked through with no pink interior.
- Remove chicken from pan and set aside on a clean plate, keeping warm.
- In the same pan, add mixed vegetables and stir-fry for 3-4 minutes until they are crisp-tender and retain their vibrant colors.
- Return chicken to the pan with vegetables, pour prepared sauce over the mixture, and stir continuously for 2-3 minutes until sauce thickens and coats ingredients evenly.
- Taste and adjust seasoning with additional salt, pepper, or soy sauce if needed.
- Serve hot, optionally garnished with chopped green onions or sesame seeds. Can be paired with steamed rice or cauliflower rice for a complete meal.
Tips
- Prep is Key: Chop all ingredients before you start cooking. Stir-frying moves quickly, so having everything ready ensures perfect timing and prevents burning.
- High Heat, Quick Cooking: Use a wok or large skillet and keep the heat high to achieve that classic stir-fry sear and prevent vegetables from becoming soggy.
- Cut Uniformly: Ensure chicken and vegetables are cut into similar-sized pieces for even cooking and an attractive presentation.
- Don't Overcrowd the Pan: Cook in batches if necessary to maintain high heat and allow ingredients to brown properly.
- Sauce Secrets: Whisk your sauce thoroughly to prevent cornstarch from clumping, ensuring a smooth, glossy finish.
- Fresh is Best: Use fresh garlic and ginger for the most vibrant flavor. If possible, grate them directly into your sauce.
- Customize Your Veggies: Feel free to swap in your favorite vegetables or use what's seasonal for variety.
- Make it Lighter: For a lower-calorie version, use less oil and consider using a non-stick spray.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 30g
Fat: 6g
Saturated Fat: g
Cholesterol: 75mg
