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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Orange Chicken and Broccoli Stir-Fry Recipe

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This recipe for Orange Chicken and Broccoli Stir-Fry is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp. fresh orange juice
2 Tbsp. fresh lemon juice
2 Tbsp. gluten-free soy sauce (tamari)
2 Tbsp. orange marmalade (without high-fructose corn syrup)
2 tsp. cornstarch
2 Tbsp. safflower oil
2 lbs. chicken tenders, cut into 1" pieces
1 lb. broccoli, cut into florets
1 small red bell pepper, seeded and chopped
1 small yellow bell pepper, seeded and chopped
6 oz. fresh green beans, trimmed
2 tsp. chopped fresh gingerroot
Directions:
Directions:
Step 1
In a small bowl, combine orange juice, lemon juice, soy sauce, marmalade, and cornstarch. Set aside.
Step 2
Heat oil over medium-high heat in a wok or 9" nonstick skillet. Add chicken and stir until cooked through, 2–3 minutes. Transfer chicken to a plate.
Step 3
Add broccoli to wok and cook 3 minutes. Increase heat to high, add bell peppers and green beans, and cook 4 minutes, stirring frequently. Transfer vegetables to plate with chicken.
Step 4
Reduce heat to medium-high and add ginger. Cook until fragrant, about 30 seconds.
Step 5
Add orange sauce to pan and cook until slightly thickened, about 30 seconds. Add chicken and vegetables to wok and toss to coat.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min

 

 

 

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