Orange Sesame Chicken Vegetable Stir Fry Recipes

ORANGE SESAME CHICKEN STIR-FRY RECIPE

Steps:

• Heat oil in a large skillet over medium heat
• Add the onions and carrots, sauté 2-3 minutes
• Add the broccoli and bell peppers, sauté 3-4 minutes
• Add the mushrooms and sugar snap peas, sauté 3-4 minutes
• Transfer vegetables to a bowl, set aside
• Add the orange juice and zest to a small bowl
• Pour in the sesame oil and soy sauce, whisk
• Add the garlic, mix
• Add the cornstarch to another small bowl
• Pour in the cold water, whisk
• Pour the cornstarch slurry into the sauce mixture, whisk
• Season with salt, set aside
• Return the skillet to the burner and heat the oil
• Pat the chicken dry and slice it into bite-sized pieces
• Add the chicken to the skillet
• Cook for 4-5 minutes
• Return the vegetables to the skillet, toss
• Pour the sauce over the chicken and vegetables, sauté about 2 minutes
• Reduce heat to simmer, allow to simmer about 5 minutes
• Sprinkle with sesame seeds
• Serve over plain white or brown rice

ORANGE-SESAME CHICKEN AND VEGETABLE STIR-FRY

Steps:

• Cook sesame seeds in large nonstick skillet over medium heat until golden and fragrant. Set aside. Put chicken and cornstarch in ziptop bag. Seal and shake to coat.
• Heat 2 tsp oil in same skillet until hot but not smoking. Add chicken; stir-fry 5 minutes until opaque in center. Remove to a large plate.
• Heat remaining oil in skillet. Add bok choy stalks and peppers. Stir-fry 5 minutes until almost crisp-tender.
• Add bok choy leaves; stir-fry 2 minutes. Mix remaining ingredients. Stir into skillet. Return chicken; stir until simmering. Place on serving plate; sprinkle with sesame seeds.

ORANGE CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY

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!

ORANGE-SESAME CHICKEN & VEGETABLE STIR FRY

Steps:

• Cook sesame seeds on large nonstick pan over medium heat until golden. Set aside. Cut chicken into chunks.
• Put chicken and cornstarch into a ziptop bag. Seal and shake to coat chicken.
• Heat 2 tsp oil in the same pan until hot and add chicken. Stir fry 5 minutes until opaque in center. Remove to large plate.
• Heat remaining oil in pan and add bok choy stalks and red pepers.Stir fry for 5 minute.
• Add leaves , stir fry 2 minutes.
• Mix remaining ingredients, stir into pan , return chicken , stir until simmering.
• Serve with rice and sprinkle with sesame seeds.

ORANGE-SESAME CHICKEN AND VEGETABLE STIR FRY

Steps:

• Toast the sesame seeds in large nonstick skillet over medium heat.
• Set aside.
• Put chicken and cornstarch in ziptop bag.
• Seal; shake to coat.
• Heat 2 tsp.
• oil in same skillet.
• Add chicken; stir fry 5 minutes until opaque in center.
• Remove to serving plate.
• Heat remaining oil in skillet.
• Add bok choy stalks and peppers.
• Stir fry 5 minutes until almost crisp-tender.
• Add bok choy leaves; stir fry 2 minutes.
• Mix remaining ingredients.
• Stir into skillet.
• Add chicken; stir until simmering.
• Place on serving plate; sprinkle with sesame seeds.
• Serves 4.

SESAME-ORANGE BEEF AND VEGGIE STIR-FRY

Steps:

• Remove 1 tablespoon zest and 1/4 cup juice from 1 orange. Peel and section remaining 2 oranges.
• Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• Stir together zest, orange juice, broth, soy sauce, chili-garlic sauce, marmalade, sesame oil, and salt in a small bowl. Whisk in cornstarch.
• Coat a wok or large nonstick skillet with cooking spray. Heat over medium-high heat. Stir-fry beef until browned, 2 to 3 minutes. Transfer to a bowl. Add vegetable oil and carrot to the wok; stir-fry for 3 to 4 minutes. Add green onions and bell pepper; stir-fry for 2 to 3 minutes more. Add garlic and ginger; stir-fry for 30 seconds more.
• Return beef to the wok. Stir cornstarch mixture, then add to the wok. Cook, stirring, until thickened and bubbling. Add orange sections; cook, stirring, for 1 minute more.
• Divide rice among 4 plates; top with beef mixture and sprinkle with sesame seeds.