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Orange Chicken Stir Fry
Submitted by sliceofsouthern on February 19, 2013 in Main Courses, Poultry
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
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 Instructions
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.
