Sticky Chicken Blood Orange Stir Fry Recipes

ORANGE CHICKEN STIR-FRY

Steps:

• Stir orange juice, soy sauce, garlic, orange zest, ground ginger, and red pepper flakes together in a bowl until thoroughly combined.
• Heat oil in a large skillet or wok over medium-high heat. Cook and stir chicken and orange juice mixture in the hot oil until the chicken is no longer pink in the middle and the juices run clear, 7 to 10 minutes.
• Whisk chicken broth and cornstarch together in a small bowl; stir into the chicken and sauce mixture in small amounts until sauce has thickened to your liking.
• Mix stir-fry vegetables, sugar snap peas, broccoli, and carrot into the chicken and sauce mixture; cook and stir until the vegetables are slightly softened, another 7 to 10 minutes.

STICKY ORANGE CHICKEN

Steps:

• Set up dredging station: In one bowl, add eggs, and in a second bowl, mix together ½ cup cornstarch and flour and season with salt and pepper. Coat chicken pieces in egg, then toss in cornstarch mixture, tapping off any excess.
• In a large, deep skillet over medium-high heat, heat ¼'' oil. Fry chicken in batches until golden and crispy, 4 to 5 minutes. Drain on a paper towel-lined plate.
• In a saucepan over medium heat, heat 1 tablespoon oil. Add garlic, ginger, and red pepper flakes and cook 2 minutes. Whisk in orange juice, soy sauce, apple cider vinegar, chili sauce, hoisin sauce, brown sugar, and lemon juice and bring to a simmer.
• Meanwhile, in a small bowl, whisk together remaining tablespoon cornstarch with 2 tablespoons water. Slowly whisk into sauce to thicken and simmer until sauce is syrupy, about 5 minutes.
• Toss chicken with sauce and green onions. Serve over rice.

STICKY CHICKEN & BLOOD ORANGE STIR FRY

Steps:

• First things first, put the kettle on, tip the spinach into a colander and sit the colander in the sink. Then, in a small bowl, whisk together the orange zest and juice, honey, soy sauce, ginger and garlic - a micro whisk is perfect for this job.
• Put the noodles in a deep bowl and pour boiling water from the kettle to just cover. Leave to soak for 4 minutes, then very carefully and slowly pour the noodles and water over the spinach in the colander and toss the noodles with the spinach so it wilts. Drizzle the sesame oil over and mix gently. Put to one side.
• Heat the vegetable oil in a wok until it's very hot, tip in the chicken strips and fry over a high heat for about 5 minutes, stirring occasionally, until the chicken is golden brown all over. Pour the orange and honey mix over the chicken. At first it will bubble furiously but after a few moments it will calm down. Bubble and stir the sauce and chicken for 2 minutes until the sauce is thick and shiny and has glazed the chicken.
• Tip the noodles, spinach and chilli flakes into the wok with the chicken. Gently toss everything together to warm through, then season with salt and pepper. Pile the noodles and chicken on a plate. A splash more soy sauce and a glass of chilled white wine are the only accompaniments this noodle supper needs.

BLOOD ORANGE-SHRIMP STIR-FRY

Steps:

• Season the shrimp with 1/2 teaspoon salt in a large bowl. Add the cornstarch and toss to coat; set aside. Juice 3 blood oranges into a small bowl; add the vinegar, honey, ketchup, sesame oil and 1/2 teaspoon salt and whisk to combine. Quarter the remaining 2 oranges and thinly slice; set aside.
• Fill a large bowl with ice water and set aside. Bring a medium pot of salted water to a boil. Add the snow peas and cook until crisp-tender, about 1 minute. Drain and immediately transfer to the ice bath; let sit until cool, then drain and pat dry.
• Heat a large nonstick skillet or wok over high heat; add 2 tablespoons vegetable oil. Add the shrimp and cook, stirring occasionally, until lightly browned and opaque, 1 to 2 minutes. Transfer to a plate with a slotted spoon.
• Add the remaining 1 tablespoon vegetable oil and the chiles to the skillet. Cook, stirring occasionally, until lightly toasted, about 1 minute. Add the garlic and ginger. Cook, stirring, until golden, about 30 seconds. Add the blood orange juice mixture and bring to a simmer. Cook, stirring, until slightly thickened, 2 to 3 minutes.
• Return the shrimp to the skillet and stir until warmed through, about 1 minute. Add the snow peas, scallions and blood orange slices; toss to combine. Sprinkle with the sesame seeds and serve with rice.

SWEET, STICKY AND SPICY CHICKEN

Steps:

• Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• Lightly salt and pepper the chicken strips.
• Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

HONEY-ORANGE CHICKEN STIR-FRY

Steps:

• Heat oil in a large skillet over medium-high heat. Add chicken, carrots, celery, and garlic; stir-fry until chicken is no longer pink in the center and juices run clear, 7 to 10 minutes.
• Meanwhile, combine 1 cup orange juice, honey, soy sauce, cornstarch, and ginger in a small bowl; mix until blended. Pour into the chicken mixture and bring to a boil.
• Cook until sauce has thickened, 5 to 10 minutes longer. Stir in cashew and more orange juice if too thick. Serve over hot rice.

ORANGE CHICKEN STIR-FRY

Steps:

• Heat oil in a skillet or wok over medium heat; add chicken, sprinkle with garlic salt. Cook chicken until no longer pink, stirring occasionally, 3-5 minutes. , In a small bowl, combine the orange juice, soy sauce, cornstarch and ground ginger. Pour over chicken. Bring to a boil; cook and stir until thickened, 1 minute. Add orange segments; stir gently. Sprinkle with green onions. Serve with rice. If desired, garnish with chopped walnuts and red pepper flakes.