Spicy Orange Chicken Stir-Fry

Submitted by Chef #515661

"This is based on a recipe I found in Everyday Food Magazine"

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 6

ingredients

• 78.78 ml cornstarch
• 473.18 ml orange juice
• 118.29 ml soy sauce
• 118.29 ml rice vinegar
• 59.14 ml honey
• 6 garlic cloves, minced
• 4.92-9.85 ml red pepper flakes
• 14.79 ml vegetable oil
• 6 boneless skinless chicken breasts, cut crosswise into 1/2 inch wide strips
• 1 head broccoli, cut into florets and thinly sliced
• 5 carrots, peeled and thinly sliced on the diagonal
• 226.79 g can water chestnuts, sliced

directions

1. Place corn starch in a medium bowl and gradually whisk in OJ until smooth. Add soy sauce, rice vinegar, honey, garlic and red pepper flakes, season with salt and pepper and set aside.
2. In pot or wok heat oil over medium-high. Working in batches, cook chicken until slightly browned and cook through. Transfer to plate and set aside.
3. Add broccoli, carrots, water chestnuts and 1/2 cup water into wok. Cook, partially covered until broccoli is bright green, about 3 minutes. Add chicken back to wok along with cornstarch mixture, bring to a boil and cook until sauce thickens- 2 to 3 minutes.
4. Serve over rice.

Reviews

[Sydney M.]

Too much rice vinegar. I had to add more orange juice and honey. Wasn't great though.

 

[Beachlover2013]

Wow...this is simple and amazingly delicious. I used the store bought bag of stir fry veggies, added some green onions, red and yellow peppers too. Substituted chicken broth for the water and used just a small amount of red pepper flakes cuz I don't like anything too hot! You can always add more if you like some heat. I cut the recipe in half for two people and it was perfect. Will definitely use this recipe again and forfeit going out for Chinese!

 

[Feisty]

I made this exactly as written, because I think that's the only fair way to post a review. I'm not one of those people who changes fifteen things and then gives the recipe a poor review--doesn't that drive you crazy? With that being said, this was good but not great. I agree that there was too much rice vinegar. It overpowered the flavor of the dish to where it didn't even taste like an orange chicken but more of a sweet & sour dish. We still enjoyed it, but it wasn't the orange flavored chicken I was looking for. The next time I make it--which I will because it was relatively easy and a lot more healthy than some other orange chicken recipes--I will cut the rice vinegar in half. I think that will allow the orange flavor to shine through more and will probably make it a 4 or even 5 star dish.

 

[Ginny Sue]

The sauce on this stir fry is excellent. I was looking for an orange chicken that didn't involve deep-frying, and this recipe fit the occasion perfectly. I had only 4 chicken breasts, but used the full amount of the other ingredients. I used the smaller amount of red pepper flakes which gave the sauce just a hint of heat. Served over white rice.

 

[Scoutie]

This is a great stir-fry! I have been making this for some time now. I omit the honey and add 2 teaspoons of finely grated orange zest to the liquid mixture. I sometimes add to the pan a thinly sliced small red onion for about 30 seconds then add the chicken. Sugar snap peas are a great addition too. Thanks for posting.