ORANGE GINGER CHICKEN STIR-FRY WITH BALSAMIC VINEGAR
A short-cut to a delicious meal for one of those weekdays that there is no time for a big meal - so tasty!!
Provided by Chef mariajane
Categories One Dish Meal
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season chicken with salt and pepper. Stir cornstarch with half the soy sauce, 1 teaspoons balsamic vinegar and hot pepper flakes until smooth. Coat chicken in soy mixture and let sit for 5 minutes. Meanwhile, cook rice according to package instructions.
- Stir orange-ginger sauce with the remaining soy sauce and balsamic vinegar and 1/3 cup water. Heat half the oil in a large, nonstick skillet over medium-high heat. Add chicken and cook, stirring until evenly browned. Remove from pan and reserve.
- Add remaining oil and frozen vegetables to skillet; stir-fry on high for 5 minutes. Add reserved chicken and sauce mixture. Cook, stirring, until vegetables are well coated and chicken is fully cooked. Remove from heat and top with green onions. Serve over rice.
Nutrition Facts : Calories 333, Fat 1.1, SaturatedFat 0.3, Cholesterol 34.2, Sodium 523.9, Carbohydrate 58.9, Fiber 2, Sugar 0.1, Protein 19
ORANGE GINGER CHICKEN STIR FRY
This could probably work we'll with beef too. The ginger I use comes in a jar or a tube that stays in the fridge. Serve over rice. Crushed red pepper can add a nice touch.
Provided by rsnelling42
Categories Chicken Breast
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Whisk garlic, soy sauce, orange juice and ginger in large bowl. Add and toss the chicken, put in refrigerator for 15 minute.
- Heat coconut oil in wok over med-high heat. Add vegetables, stir fry for 3-4 min, remove from pan.
- Put chicken in wok, hold remaining marinade to the side. Toss chicken over med-high heat for 3-4 minute.
- Add vegetables, remaining marinade and sesame seeds. Toss and cook over med-high for 2-3 minute Serve over rice.
Nutrition Facts : Calories 585.4, Fat 17.8, SaturatedFat 7.9, Cholesterol 145.3, Sodium 3329.2, Carbohydrate 48.5, Fiber 8.4, Sugar 14, Protein 60.5
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