Orange Chicken Stir Fry Oamc
Brighten up your dinner routine with this flavorful Orange Chicken Stir Fry OAMC (Once A Month Cooking) recipe! Tender bite-sized chicken breast pieces are stir-fried with a medley of fresh broccoli, vibrant red bell peppers, and julienned carrots, then coated in a luscious, homemade orange sauce made from tangy orange juice, savory soy sauce, and a touch of honey. Infused with the bold flavors of garlic and ginger, this dish strikes the perfect balance of sweet, savory, and zesty. Serve it over a bed of fluffy white or brown rice for a complete, satisfying meal. Designed to save you time, this recipe includes convenient freezer-friendly instructions, making it a perfect make-ahead dinner for busy weeknights. Whether you're meal prepping or enjoying it fresh, this quick and easy stir fry will become a family favorite.
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken breasts
- 1 cup Orange juice
- 0.25 cup Soy sauce
- 3 tablespoons Honey
- 2 tablespoons Rice vinegar
- 1 teaspoon Ginger, minced
- 2 cloves Garlic, minced
- 1.5 tablespoons Cornstarch
- 2 tablespoons Water
- 2 tablespoons Vegetable oil
- 2 cups Broccoli, cut into florets
- 1 Red bell pepper, sliced
- 1 Carrot, julienned
- 3 Green onions, sliced
- 3 cups Cooked white or brown rice
Instructions
Cut the chicken breasts into bite-sized pieces and set aside.
In a medium bowl, whisk together orange juice, soy sauce, honey, rice vinegar, minced ginger, and minced garlic to make the sauce.
In a small bowl, stir together cornstarch and water to make a slurry. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until lightly browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
In the same skillet, add the remaining tablespoon of oil. Add broccoli, red bell pepper, and carrot. Stir-fry for 3-4 minutes or until vegetables are tender-crisp.
Return the cooked chicken to the skillet. Pour the orange sauce over the chicken and vegetables and bring to a simmer.
Whisk the cornstarch slurry again and slowly stir it into the skillet. Cook for 1-2 minutes until the sauce thickens.
Remove from heat and sprinkle sliced green onions on top.
Serve over cooked white or brown rice.
To make this OAMC-friendly, divide the cooked chicken stir fry into freezer-safe containers along with rice. Allow to cool completely before sealing and freezing.
To reheat, thaw in the refrigerator overnight and heat in a skillet or microwave until warmed through.
Nutrition Facts
Calories |
663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 734 mg | 32% | |
| Total Carbohydrate | 72.9 g | 27% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 21.3 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 968 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
