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Orange Chicken Stir Fry

Print Recipe
Course Main Course
Cuisine Chinese

Ingredients
  

  • 2 cups orange juice
  • 2 Tbsp grated orange zest
  • 3 Tbsp orange marmalade
  • 1/2 cup low-sodium soy sauce
  • 1 tsp salt
  • 5 cloves garlic, chopped
  • 3 Tbsp brown sugar
  • 5 Tbsp vegetable oil
  • 6 large boneless, skinless chicken breasts, cut into 1 inch cubes
  • 4 Tbsp cornstarch
  • 1 cup broccoli florets, blanched 3 minutes
  • 1/4 cup diced carrots, blanched 3 minutes
  • 1 can Mandarin oranges (save juice)
  • 2 pkg crispy chow mein noodles (6 oz each)
  • Cooked rice enough for 8 servings

Instructions
 

  • In a small bowl, combine orange juice, juice from Mandarin oranges, orange zest, marmalade, soy sauce, salt, garlic, and brown sugar. Mix well.
  • Heat oil in a large skillet or wok over medium­ high heat. When oil begins to bubble, add chicken. Saute until cooked through (no longer pink inside), about 7 to 10 minutes.
  • Add orange sauce mixture to chicken; cook until sauce begins to bubble. Add cornstarch a little at a time until sauce has thickened to your liking. Add broccoli and carrots; cook for 1 minute. Add Mandarin oranges; cook 1 additional minute. Serve hot with chow mein noodles and rice. Makes 8 servings. Enjoy!