Orange Chicken Stir-Fry

Your favorite Asian takeout, made at home in just 30 minutes. Cider vinegar and brown sugar adds a subtle tart and sweetness you wouldn’t normally get.
Your favorite Asian takeout, made at home in just 30 minutes. Cider vinegar and brown sugar adds a subtle tart and sweetness you wouldn’t normally get.

Orange Chicken Stir-Fry

Prep Time
10

MINUTES

10 minutes
Cook Time
20

MINUTES

20 minutes
Serves

Calories
330

  • Calories330
  • Total Fat15 g
  • Cholesterol40 mg
  • Sodium780 mg
  • Total Carbohydrate28 g
  • Protein21 g

Ingredients

  • 1 pound Crispy Chicken Strips

  • 1 orange, large, zest and 1/2 cup juice

  • 1 teaspoon cornstarch

  • 1 tablespoon canola oil

  • 4 scallions, thinly sliced, white and green parts separated

  • 1 tablespoon soy sauce

  • 1 teaspoon cider vinegar

  • 2 tablespoon light brown sugar, packed

Cooking Instructions

  • Prepare Crispy Chicken Strips according to package directions.  When cool enough to handle cut into 1" chunks.  Set aside, keep warm. 
  • In a small bowl, whisk together the orange zest and juice with the cornstarch. 
  • In a large skillet, heat the oil over medium heat.  Add the scallion whites and cook, stirring until just tender, about 1 minute.  Add the soy sauce, vinegar and sugar and cook, stirring, until sugar dissolves, about 30 seconds.  Stir in the orange juice mixture and bring to a boil for about 15 seconds.
  • Add the chicken and toss to coat.  Top with scallion greens and serve hot. 

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