Orange Chicken Stir-Fry
Easily adaptable recipe for orange chicken stir-fry. Serve hot over rice.
orange juice
½
cup
soy sauce
3
tablespoons
garlic, chopped
3
cloves
grated orange zest
1
tablespoon
ground ginger
1
teaspoon
red pepper flakes (Optional)
½
teaspoon
vegetable oil
3
tablespoons
skinless, boneless chicken breast halves, thinly sliced
4
chicken broth
½
cup
cornstarch
2
tablespoons
frozen stir-fry vegetables
1
(16 ounce) package
sugar snap peas
1
cup
broccoli florets
1
cup
sliced carrot
1
cup
 Stir orange juice, soy sauce, garlic, orange zest, ground ginger, and red pepper flakes together in a bowl until thoroughly combined.
  Heat oil in a large skillet or wok over medium-high heat. Cook and stir chicken and orange juice mixture in the hot oil until the chicken is no longer pink in the middle and the juices run clear, 7 to 10 minutes.
  Whisk chicken broth and cornstarch together in a small bowl; stir into the chicken and sauce mixture in small amounts until sauce has thickened to your liking.
  Mix stir-fry vegetables, sugar snap peas, broccoli, and carrot into the chicken and sauce mixture; cook and stir until the vegetables are slightly softened, another 7 to 10 minutes.
