Orange Chicken Vegetable Stir Fry

Orange Chicken Vegetable Stir Fry

This Orange Chicken Vegetable Stir Fry is packed with a rainbow of vegetables and topped with a light, sweet orange sauce. Forget take-out and make this version at home, allowing you to customize it to your tastes!

Ingredients

For the orange sauce:

  • 1 teaspoon Nielsen-Massey Pure Orange Extract
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  • 2 tablespoons rice vinegar
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon honey (or natural sweetener of your choice)
  • 2 teaspoons freshly grated ginger
  • Salt and pepper to taste
  • 2 teaspoon cornstarch
  • 2 tablespoons cold water

For the stir fry:

  • 3 tablespoons vegetable oil (or cooking oil of your choice), separated
  • 3 garlic cloves, minced
  • 1 pound boneless, skinless chicken breasts, cubed
  • 1/4 of a red onion, cut into large chunks
  • 1/2 pound green beans, trimmed
  • 2 cups broccoli, stems removed, chopped into small pieces
  • 1 bell pepper, seeds removed, cut into chunks (I used a red pepper)
  • 8 ounces snow peas
  • 2 cups matchstick carrots
  • 6 ounces fresh spinach (or green of your choice)

Serve with white or brown rice

Garnishes:

  • Crushed red pepper
  • Sesame seeds
  • Fresh cilantro
  • Green onions

Directions

In a medium mixing bowl whisk together the Nielsen-Massey Pure Orange Extract, rice vinegar, low sodium soy sauce, honey, ginger and a dash of salt and pepper to taste. Heat a large skillet over medium-high heat. Add the sauce and let it heat until just bubbling, stirring the whole time. Pour the sauce into a bowl.

In a small bowl mix together the cornstarch and the cold water. Add the cornstarch mixture to the sauce and stir until well combined. Set aside (add more cornstarch for a thicker sauce).

Wipe the skillet clean. Place the chicken on a cutting board, sprinkle salt and pepper on both sides and then cube the chicken. Heat 2 tablespoons vegetable oil in the skillet over medium high heat. Add the garlic and sauté until fragrant, about 1 minute. Add the chicken to the skillet and cook for about 5 minutes, until it is cooked through, stirring occasionally to make sure you cook both sides. Remove the chicken from the skillet and put into a bowl.

Heat the remaining 1 tablespoon vegetable oil over medium heat. Add the red onion, green beans, broccoli and red pepper. Sprinkle with a dash of salt and pepper and sauté for 3 minutes, until just starting to get tender (you don’t want to overcook the vegetables). Add the snow peas and matchstick carrots and sauté for another minute. Stir the chicken and spinach into the skillet and pour the marinade in. Continue to cook until the spinach is wilted and the chicken and vegetables are coated with the orange sauce.

Serve with white or brown rice and garnish with sesame seeds, crushed red pepper, fresh cilantro and green onions.

Notes:

I like my vegetables crispy in this dish. If you are the same, make sure not to overcook the vegetables. I like to add the snow peas and carrots after cooking the other vegetables for a couple of minutes, because they tend to cook the quickest. Use your judgment depending on how you like your cooked vegetables.

This dish would work great with tofu, without meat at all or even with shrimp.

If you like spice, add Sriracha or 1 teaspoon of Thai chili garlic sauce.

I used spinach for this dish. You can leave it out, or use a different green. Bok choy or kale would work nicely.

Other vegetable ideas include mushrooms, celery and large chunks of tomatoes.

Recipe by A Cedar Spoon

For the orange sauce:

  • 1 teaspoon Nielsen-Massey Pure Orange Extract
    Buy Now
  • 2 tablespoons rice vinegar
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon honey (or natural sweetener of your choice)
  • 2 teaspoons freshly grated ginger
  • Salt and pepper to taste
  • 2 teaspoon cornstarch
  • 2 tablespoons cold water

For the stir fry:

  • 3 tablespoons vegetable oil (or cooking oil of your choice), separated
  • 3 garlic cloves, minced
  • 450 grams boneless, skinless chicken breasts, cubed
  • 1/4 of a red onion, cut into large chunks
  • 230 grams green beans, trimmed
  • 140 grams broccoli, stems removed, chopped into small pieces
  • 1 bell pepper, seeds removed, cut into chunks (I used a red pepper)
  • 230 grams snow peas
  • 280 grams matchstick carrots
  • 170 grams fresh spinach (or green of your choice)

Serve with white or brown rice

Garnishes:

  • Crushed red pepper
  • Sesame seeds
  • Fresh cilantro
  • Green onions

Directions

In a medium mixing bowl whisk together the Nielsen-Massey Pure Orange Extract, rice vinegar, low sodium soy sauce, honey, ginger and a dash of salt and pepper to taste. Heat a large skillet over medium-high heat. Add the sauce and let it heat until just bubbling, stirring the whole time. Pour the sauce into a bowl.

In a small bowl mix together the cornstarch and the cold water. Add the cornstarch mixture to the sauce and stir until well combined. Set aside (add more cornstarch for a thicker sauce).

Wipe the skillet clean. Place the chicken on a cutting board, sprinkle salt and pepper on both sides and then cube the chicken. Heat 2 tablespoons vegetable oil in the skillet over medium high heat. Add the garlic and sauté until fragrant, about 1 minute. Add the chicken to the skillet and cook for about 5 minutes, until it is cooked through, stirring occasionally to make sure you cook both sides. Remove the chicken from the skillet and put into a bowl.

Heat the remaining 1 tablespoon vegetable oil over medium heat. Add the red onion, green beans, broccoli and red pepper. Sprinkle with a dash of salt and pepper and sauté for 3 minutes, until just starting to get tender (you don’t want to overcook the vegetables). Add the snow peas and matchstick carrots and sauté for another minute. Stir the chicken and spinach into the skillet and pour the marinade in. Continue to cook until the spinach is wilted and the chicken and vegetables are coated with the orange sauce.

Serve with white or brown rice and garnish with sesame seeds, crushed red pepper, fresh cilantro and green onions.

Notes:

I like my vegetables crispy in this dish. If you are the same, make sure not to overcook the vegetables. I like to add the snow peas and carrots after cooking the other vegetables for a couple of minutes, because they tend to cook the quickest. Use your judgment depending on how you like your cooked vegetables.

This dish would work great with tofu, without meat at all or even with shrimp.

If you like spice, add Sriracha or 1 teaspoon of Thai chili garlic sauce.

I used spinach for this dish. You can leave it out, or use a different green. Bok choy or kale would work nicely.

Other vegetable ideas include mushrooms, celery and large chunks of tomatoes.

Recipe by A Cedar Spoon

  • Nielsen-Massey time icon

    10 minprep

  • Nielsen-Massey time icon

    20 mincook

  • Nielsen-Massey yield icon

    6servings

This Recipe Uses

Pure Orange Extract 4oz

Pure Orange Extract