Orange Chicken Stir Fry

Orange Stir Fried Chicken

Orange Stir Fried Chicken

Yield 4
Author Judy Doherty
Prep time
10 Min
Cook time
20 Min
Total time
30 Min
This delicious chicken stir-fry cooks to a crisp and is bathed in a ginger orange sauce. You can serve it with brown rice and a salad.

Ingredients

Chicken
  • 1 pound boneless skinless chicken breasts, cut into 1-inch chunks
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • Salt and pepper
  • 2 eggs beaten with a little water
  • 1/4 cup canola oil
Sauce
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon oil
  • 1 tablespoon minced garlic or garlic paste
  • 1 tablespoon soy sauce
  • Zest of 1 lemon and one orange
  • 1 cup orange juice

Instructions

Chicken
  1. Mix the cornstarch and all-purpose flour and add the salt and pepper. Beat the eggs and water. Dip the chicken in the eggs and then into the flour. Place the breaded chicken pieces on a sheet tray in a single layer.
  2. Go to the wok, and heat over medium-high. Add the oil. Cook the chicken in 2 batches with the oil until it is done.
  3. When the chicken is done, place it all back in the pan. Add the sauce, and bring to a boil. Serve hot.
Sauce
  1. Mix the ingredients for the sauce, whisk, and bring to a boil.

Notes

Garnish with red pepper flakes and chopped scallions.

Nutrition Facts

Calories

557.95

Fat

20.93 g

Sat. Fat

1.99 g

Carbs

61.55 g

Fiber

1.55 g

Net carbs

59.98 g

Sugar

5.51 g

Protein

28.57 g

Sodium

436.94 mg

Cholesterol

72.58 mg
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Judy Doherty

I am a food, beverage, and CPG product photographer specializing in photos, stop motion, and video, with over 90,000 photos and motion graphics delivered. Clients hire me for my eye, creative direction, and passion for taking their idea to the next level.

My strength lies in a nimble and lean creative process. Clients love getting creative content at a reasonable cost since my studio can art direct, style, and shoot their images quickly and on budget. My studio features an extensive surface library and prop house with a fully equipped kitchen and two shooting studios.

My experience as a chef, stylist, and photographer has earned many awards, including APA Top 100, ACF Gold Medal, and a juried fine art photo exhibit at Art Basel Miami. I was Executive Pastry Chef for two Hyatt Hotels and Resorts before completing two post-baccalaureate certificates for Visual Art and Graphic Design at U.C. Berkeley Extension in San Francisco.

https://judydohertyphotography.com
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