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"The belly rules the mind."--Spanish Proverb

Orange Chicken and Vegetable Stir-Fry Recipe

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This recipe for Orange Chicken and Vegetable Stir-Fry is from Grandma's Recipes and Reflections, 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 T cornstarch
1¾ cups chicken stock
1/2 cup orange juice
1/2 cup orange marmalade
2 T soy sauce
3 T vegetable oil, divided
1½ lbs boneless skinless chicken breasts, thinly sliced
3 cups broccoli florets
1 cup snap peas [or snow peas]
2 cloves garlic, minced
1 red bell pepper, julienned
1/2 cup mandarin oragne segments
1/4 cup finely sliced green onions
Cooked rice for serving
Directions:
Directions:
To make the sauce, combine cornstarch, chicken stock, orange juice, orange marmalade and soy sauce in a small bowl and whisk until smooth.
Add 1 T oil to a large nonstick pan and heat over medium high heat for apporximately 1 minute.
Add the chidken and cook, stirring often, until it's well browned on all sides and reaches a safe internal temperature of 165º. Remove chicken and set aside.
Add the remaining 2 T oil to pan and heat for approximately 1 minute.
Add the broccoli florets, snap peas, garlic and red bell pepper, stir fry until the vegetable mixture is cooked, yet still crisp. Add chicken to vegetable mixture and stir in sauce.
Bring to a boil and cook until mixture thickens, approximately 1-2 minutes.
Turn off heat and add mandarin segments.
Granish with choped green oinion and serve immediately over rice, if desired.
Refrigerate leftovers.
Number Of Servings:
Number Of Servings:
Serves 6-8

 

 

 

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