Orange Glazed Chicken Stir Fry

$- Chicken and Vegetables - 1 lb boneless chicken breast, cut into bite-sized pieces - 1 bell pepper (red or yellow), sliced - 1 cup broccoli florets - 1 cup snap peas - 3 cloves garlic, minced - 1 inch fresh ginger, grated - Sauce Components - Juice and zest of 1 orange - 2 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 2 tablespoons cornstarch - Salt and pepper to taste - Optional Garnishes - 2 green onions, chopped - Sesame seeds The ingredients for my Orange Glazed Chicken Stir Fry are simple yet flavorful. The chicken is the star, and I use boneless breast for tenderness. I cut it into bite-sized pieces to cook evenly. For the veggies, I use a mix of bell pepper, broccoli, and snap peas. They add color and crunch. Garlic and ginger give a fragrant kick that makes the stir fry pop. The sauce is where the magic happens. Fresh orange juice and zest create a bright flavor. Soy sauce adds depth, while honey brings sweetness. Rice vinegar balances it all. I finish with green onions and sesame seeds for extra flair. These optional garnishes elevate the dish, making it look appealing. Together, these ingredients create a tasty weeknight meal everyone will enjoy. {{ingredient_image_1}} - Coating with Cornstarch Start by cutting your chicken into bite-sized pieces. Place these pieces in a bowl. Sprinkle two tablespoons of cornstarch over the chicken. Toss it well to coat each piece evenly. This coating helps the chicken get a nice crispy texture when cooked. - Cooking the Chicken Heat two tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the cornstarch-coated chicken. Cook for about 5 to 7 minutes. Look for the chicken to turn golden brown and be fully cooked. After that, remove the chicken from the pan and set it aside. - Cooking the Bell Pepper, Broccoli, and Snap Peas In the same skillet, add the sliced bell pepper, one cup of broccoli florets, and one cup of snap peas. Stir-fry these for 3 to 4 minutes. You want the veggies to be bright and slightly tender, yet still crisp. - Adding Garlic and Ginger Now, add three cloves of minced garlic and one inch of grated fresh ginger to the pan. Cook these for about a minute until they smell great. This step adds a lot of flavor to your stir-fry. - Mixing Sauce Ingredients In a separate bowl, mix the juice and zest from one orange with two tablespoons of soy sauce, two tablespoons of honey, and one tablespoon of rice vinegar. This mix creates a delicious glaze for your dish. - Combining Chicken and Sauce Pour the orange sauce into the skillet with the veggies. Bring it to a simmer. Then, return the chicken to the pan and toss everything together. Cook for another 2 to 3 minutes until everything heats through and the sauce thickens a bit. Taste and add salt and pepper if needed. - Tips for Cornstarch Coating To get the best glaze, coat the chicken well with cornstarch. This helps create a crispy outer layer. Toss the chicken pieces in a bowl until each piece is fully covered. This step is key for the texture. - Adjusting Sauce Consistency If your sauce is too thin, simmer it longer to thicken. If it's too thick, add a little water or more orange juice. Keep stirring to mix well. Aim for a silky glaze that clings to the chicken and veggies. - Proper Stir-Frying Techniques Make sure your pan is hot before adding vegetables. This helps them cook quickly and stay crisp. Stir constantly to prevent burning. You want bright colors and a slight crunch. - Timing for Adding Ingredients Add the vegetables in stages. Start with the heartier ones like broccoli. After a couple of minutes, add the bell pepper and snap peas. This way, all veggies will cook evenly and keep their bite. Pro Tips Use Fresh Ingredients: Fresh vegetables and fruits enhance the flavor and nutritional value of your stir-fry. Opt for organic produce when possible. Don't Overcrowd the Pan: Cooking in batches if necessary allows for better heat distribution, ensuring the chicken and vegetables sear rather than steam. Adjust the Sauce to Your Taste: Feel free to tweak the sweetness or acidity of the glaze by adding more honey or rice vinegar according to your preference. Serve Immediately: Stir-fries are best enjoyed fresh and hot. Serve right after cooking for the best texture and flavor. {{image_2}} You can switch the chicken with shrimp or tofu. Shrimp cooks fast and adds a sweet taste. Just sauté it for a few minutes until it turns pink. Tofu is a great choice for a plant-based meal. Use firm tofu for the best texture. Cut it into cubes and coat it with cornstarch. This will help it crisp up nicely in the pan. Both options work well with the orange glaze and give you a tasty meal. Feel free to mix in other vegetables based on the season. Carrots add sweetness and color. Zucchini can bring a nice crunch. Spinach or kale adds a healthy green touch. Use what's fresh and in season for the best flavor. You can even add mushrooms for an earthy taste. Just remember to keep the veggies crisp for a great contrast with the tender chicken or protein you choose. Want to boost the flavor? Try adding spices or fresh herbs. A pinch of red pepper flakes can add some heat. Fresh basil or cilantro can give a bright flavor. If you love citrus, add more orange zest or even a splash of lime juice. These small changes can make your orange glazed chicken stir fry even more exciting. Be creative and adjust to your taste! To keep your orange glazed chicken stir fry fresh, store it in the fridge. Use an airtight container for best results. It will stay good for about 3 to 4 days. If you want to keep it longer, freezing is a great option. When reheating, keep the texture in mind. Use a skillet over medium heat. Add a splash of water to help steam the chicken and veggies. Stir gently to avoid overcooking. This helps keep everything tasty and not dry. You can freeze this dish for up to 3 months. To freeze, let it cool completely. Place it in a freezer-safe container or bag. Label it with the date for easy tracking. When you want to eat it, thaw it in the fridge overnight before reheating. This way, you’ll have a quick meal ready to enjoy! Yes, you can prepare this dish in advance. Cook the chicken and veggies, then store them separately. Make the glaze and keep it in a jar. When you're ready to eat, reheat the chicken and veggies, then add the glaze. This keeps everything fresh and tasty. To change the sweetness, add more or less honey. If you want it sweeter, mix in a tablespoon of honey. For less sweetness, reduce the amount or skip it altogether. You can also add some lime juice for a nice twist. Yes, this recipe is great for meal prep. You can store the stir fry in containers for up to four days. Just heat it when you're ready to eat. It's easy to pack for lunch or a quick dinner. You can pair this stir fry with rice or noodles. Steamed jasmine rice adds a nice touch. You can also serve it with a fresh salad or some spring rolls. These sides complete the meal and make it more filling. This blog post covered how to make Orange Glazed Chicken Stir Fry step by step. You learned about the key ingredients, cooking methods, and tips for a tasty dish. We also explored variations to suit your taste. Remember, using fresh ingredients and timing are key for best results. Try making it your own by switching proteins or adding your favorite veggies. Enjoy your cooking journey and savor each bite!$

Orange Glazed Chicken Stir Fry

A delicious stir fry featuring chicken coated in a sweet orange glaze with vibrant vegetables.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Asian

Servings 4

Calories 350 kcal

Ingredients

1 lb boneless chicken breast, cut into bite-sized pieces
2 tablespoons cornstarch
2 tablespoons vegetable oil
1 whole bell pepper (red or yellow), sliced
1 cup broccoli florets
1 cup snap peas
3 cloves garlic, minced
1 inch fresh ginger, grated
1 whole orange, juiced and zested
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
to taste salt and pepper
2 green onions chopped, for garnish (optional)
to taste sesame seeds, for garnish (optional)

Instructions

In a bowl, toss the chicken pieces with cornstarch until evenly coated. This will help create a crispy texture when cooked.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.
In the same skillet, add the sliced bell pepper, broccoli florets, and snap peas. Stir-fry for 3-4 minutes until the vegetables are vibrant and slightly tender but still crisp.
Add the minced garlic and grated ginger to the vegetables, cooking for an additional minute until fragrant.
In a separate bowl, mix the orange juice, orange zest, soy sauce, honey, and rice vinegar. Pour this sauce into the skillet with the vegetables. Bring to a simmer.
Return the cooked chicken to the skillet and toss everything together to coat in the orange glaze. Cook for an additional 2-3 minutes until everything is heated through and the sauce thickens slightly.
Taste and adjust seasoning with salt and pepper as needed.
Remove from heat and garnish with chopped green onions and sesame seeds if desired.

Notes

For extra flavor, marinate the chicken in the sauce for 30 minutes before cooking.

Keyword chicken, orange glaze, quick meal, stir fry