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Orange Chicken Stir Fry

2.00 Mitt(s) 1 Rating(s)1 vote, average: 2.00 out of 51 vote, average: 2.00 out of 51 vote, average: 2.00 out of 51 vote, average: 2.00 out of 51 vote, average: 2.00 out of 5

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Level: Easy

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Description

Make takeout at home tonight! This is a lightened version of the popular orange chicken dish at your local Chinese restaurant.

Ingredients

  • 1 Tablespoon Cornstarch
  • ⅔ cups Orange Juice
  • ½ teaspoons Ginger
  • 1 pound Boneless, Skinless Chicken Breasts Cut Into Bite Sized Cubes
  • 3 teaspoons Canola Oil, Divided
  • 1 whole Zucchini, Halved And Sliced
  • 1 whole Medium Onion, Thinly Sliced And Separated Into Rings
  • ⅓ cups Reduced-sugar Orange Marmalade
  • 3 Tablespoons Brown Sugar
  • 1 Tablespoon Lemon Juice
  • Hot Cooked Rice, To Serve (optional)
  • Roasted Peanuts, For Garnish (optional)

Preparation

In a small bowl, combine cornstarch, orange juice, and ginger until smooth; set aside.

In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons canola oil about 5-7 minutes until golden brown and cooked all the way through. Remove and keep warm.

In the same pan, add the remaining teaspoon of canola oil and stir-fry zucchini and onions until tender, about 5 minutes. Add chicken back to the pan. Stir in the marmalade, brown sugar and lemon juice until marmalade is dissolved.

Stir orange juice mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice and top with roasted peanuts if desired.

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Profile photo of Connie Lipscomb

Connie Lipscomb on 5.20.2013

If it is possible to be sweet and bland at the same time that is how I would describe this dish.

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