ORANGE CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, ground pepper, broccoli, carrots, red bell pepper, orange juice, soy sauce, honey, rice vinegar, garlic, ginger, orange zest, cornstarch
Provided by Mel Boyajian
Categories Dinner
Yield 2 servings
Number Of Ingredients 14
Steps:
- In a large nonstick skillet, heat a small amount of cooking oil. Add chicken. Season with salt and pepper and cook until browned, about 5 minutes. Remove from pan and set aside.
- Add carrots and broccoli and cook for 1 minute. Add bell pepper and cook for an additional 1-2 minutes. Remove ingredients from pan and set aside.
- Add orange juice, soy sauce, honey, rice vinegar, garlic, ginger, and cornstarch. Whisk. Simmer until sauce starts to thicken, about 5 minutes.
- Add chicken back into pan.
- Serve over cooked veggies.
- Enjoy!
Nutrition Facts : Calories 476 calories, Carbohydrate 52 grams, Fat 6 grams, Fiber 11 grams, Protein 54 grams, Sugar 28 grams
ORANGE CHICKEN AND VEGGIES WITH RICE
A flavorful orange glaze coats tender pieces of chicken and fresh vegetables in this recipe that's sure to bring praises to the chef. Taste of Home Test Kitchen - Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Prepare rice according to package directions. Meanwhile, in a small bowl, combine 1 tablespoon cornstarch, orange juice, soy sauce, sugar, salt and pepper; set aside., Place remaining cornstarch in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet over medium heat, cook chicken in 2 tablespoons oil for 7-9 minutes or until chicken juices run clear. Remove and keep warm., In the same skillet, saute carrots in remaining oil for 2 minutes. Add green pepper and onion; saute 2-3 minutes longer or until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice.
Nutrition Facts : Calories 454 calories, Fat 13g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 470mg sodium, Carbohydrate 54g carbohydrate (10g sugars, Fiber 3g fiber), Protein 27g protein.
BAKED ORANGE CHICKEN AND BROWN RICE
This high-protein, whole-grain dish is easy to throw together. We love using chicken thighs, because they're budget friendly and stay moist while baking with the rice.
Provided by Food Network Kitchen
Categories main-dish
Time 2h5m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until just beginning to brown and soft, about 5 minutes.
- Add the onions, chicken broth, rice, 1/4 cup of the orange juice, 2 teaspoons of the orange zest, 1 tablespoon of oil and 3/4 teaspoon salt to a 2-quart baking dish and stir to combine.
- Toss the chicken with the remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Nestle the chicken into the rice mixture. Cover the dish with foil and transfer it to the oven, being careful not to spill.
- Bake for 55 minutes. Remove the foil and drizzle the chicken with 2 tablespoons of the orange juice. Continue to bake until most of the liquid has been absorbed, the chicken is fully cooked and the rice is tender, about 50 minutes more.
- Drizzle the chicken with the remaining orange juice. Sprinkle the mint, pine nuts and desired amount of remaining orange zest over the dish and serve.
ORANGE-GINGER CHICKEN AND VEGGIES
This colorful stir-fry is chock-full of tasty veggies, tender chicken chunks and a light, zippy sauce. Tangy oranges and crunchy cashews add extra pizzazz. "The recipe was an experiment," shares Nancy Johnson of Turah, Montana. "We love Asian food, and this dish filled the bill nicely."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Grate orange peel, reserving 1-1/2 teaspoons. Peel and section orange; set orange sections aside. In a small bowl, combine cornstarch and ginger. Stir in the broth, soy sauce, chili sauce, hot pepper sauce and reserved grated orange peel until blended; set aside., In a large nonstick skillet or wok, stir-fry chicken and garlic in oil for 2-3 minutes or until lightly browned. Add the broccoli, peppers and carrot; stir-fry for 5 minutes or until the vegetables are crisp-tender. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cashews and reserved orange sections. Serve with rice.
Nutrition Facts : Calories 467 calories, Fat 12g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 853mg sodium, Carbohydrate 56g carbohydrate (0 sugars, Fiber 4g fiber), Protein 34g protein. Diabetic Exchanges
ORANGE CHICKEN AND VEGGIES WITH RICE
Steps:
- Prepare rice according to package directions. Meanwhile, in a small bowl, combine 1 Tbsp. cornstarch, orange juice, soy sauce, sugar, salt and pepper; set aside.
- Place remaining cornstarch in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet over medium heat, cook chicken in 2 Tbsp. oil for 7 to 9 minutes or until chicken juices run clear. Remove and keep warm.
- In the same skillet, saute carrots in remaining oil for 2 minutes. Add green pepper and onion; saute 2-3 minutes longer or until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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