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- 1 pound chicken breasts, thinly sliced - 2 tablespoons vegetable oil - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 cup broccoli florets - 2 cloves garlic, minced - 1 inch ginger, grated - 1/2 cup fresh orange juice - Zest of 1 orange - 3 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon cornstarch mixed with 2 tablespoons water - Salt and pepper to taste - Cooked jasmine rice or noodles for serving - Garnish with sesame seeds and fresh cilantro - Serve with lime wedges on the side When I make Orange Glazed Chicken Stir Fry, I love using fresh ingredients. They add bright flavors. The chicken should be sliced thin. This helps it cook fast. Bell peppers bring color and crunch to the dish. Broccoli adds a nice touch of green. I always use fresh orange juice. The zest gives even more orange flavor. Soy sauce adds a salty note, while honey balances it with sweetness. The cornstarch helps thicken the sauce. This gives it a nice glaze that sticks to the chicken and veggies. For serving, I suggest jasmine rice or noodles. They soak up the sauce well. A sprinkle of sesame seeds adds texture. Fresh cilantro brightens the dish. Lime wedges offer a zesty finish. Cooking Chicken Start by heating 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Next, add 1 pound of thinly sliced chicken breasts. Season the chicken with salt and pepper. Stir fry the chicken for about 5-7 minutes. You want it to turn golden brown and cook all the way through. Once done, remove the chicken from the pan and set it aside. Sautéing Aromatics In the same pan, add 2 cloves of minced garlic and 1 inch of grated ginger. Sauté them for about 30 seconds. This will make your kitchen smell great and add deep flavor to your dish. Stir Frying Vegetables Now, add 1 sliced red bell pepper, 1 sliced yellow bell pepper, and 1 cup of broccoli florets to the pan. Stir fry these vegetables for about 3-4 minutes. You want them to be tender but still a bit crisp. This keeps the colors bright and the crunch alive. Combining Ingredients While the veggies cook, mix together 1/2 cup of fresh orange juice, the zest of 1 orange, 3 tablespoons of soy sauce, and 2 tablespoons of honey in a small bowl. Pour this mixture over the sautéed vegetables. Next, stir in the cornstarch slurry, which is made from 1 tablespoon of cornstarch mixed with 2 tablespoons of water. Cook for another 2-3 minutes until the sauce thickens. Finally, return the cooked chicken to the pan. Toss everything together so the chicken is coated with the orange glaze. Cook for an extra 2 minutes to heat through. Serve hot over jasmine rice or noodles. Perfect Chicken Texture To get the best chicken texture, use thinly sliced breasts. This helps them cook evenly. Heat your skillet or wok well before adding the chicken. A hot pan seals in juices and gives a nice brown color. Cook the chicken for about 5-7 minutes. It should be golden brown and fully cooked. Achieving Optimal Glaze The glaze is key to this dish. Use fresh orange juice and zest for the best flavor. Mix the orange juice, soy sauce, and honey in a bowl. Pour this mixture over the veggies and stir. The cornstarch slurry thickens the sauce. Cook for 2-3 minutes until it coats everything well. Vegetable Cooking Times Cooking times matter for the veggies. Cut them into similar sizes for even cooking. Start with garlic and ginger for flavor. Then add bell peppers and broccoli. Stir fry for 3-4 minutes. They should be tender but still crisp. Garnishing Suggestions Garnishing makes your dish pop! Try sesame seeds for crunch and fresh cilantro for color. Lime wedges on the side add a zesty kick. These simple touches make your meal look and taste better. Adding Heat If you like heat, add red pepper flakes or sliced chili peppers. Mix them in with the garlic and ginger to infuse flavor. Start with a small amount and taste as you go. This way, you can adjust to your heat preference. {{image_2}} Substituting Chicken You can swap chicken for other proteins. Try using turkey or beef. Thinly slice these meats like chicken. Cook them just like you would with chicken. They will soak up the orange glaze well. Adding Tofu or Shrimp Tofu is a great option for a plant-based meal. Use firm tofu for the best texture. Cut it into cubes and fry until golden. Shrimp cook quickly and add a nice touch. Add shrimp towards the end to avoid overcooking. Different Vegetables to Use You can change the veggies in the stir fry. Snap peas, carrots, and green beans work great. Use whatever you have at home. Just cut them into similar sizes for even cooking. Seasonal Variations Seasonal veggies can add new flavors. In the spring, try asparagus and snow peas. In the summer, bell peppers and zucchini shine. Use squash in the fall for a hearty option. Each season brings a new twist! After you enjoy your orange glazed chicken stir fry, it's easy to store leftovers. First, let the dish cool down. Then, place it in an airtight container. You can keep it in the fridge for up to three days. Make sure to label the container with the date. This helps you remember when you made it. To reheat the stir fry, you have a few options. You can use the microwave, which is quick. Just heat it for one to two minutes, stirring halfway. If you prefer, you can also reheat it on the stove. Heat a pan over medium heat, add a splash of water, and stir the stir fry until hot. If you want to keep your orange glazed chicken stir fry longer, freezing is a great option. Start by letting it cool completely. Then, place it in a freezer-safe container or a heavy-duty freezer bag. Make sure to press out as much air as possible to prevent freezer burn. You can freeze it for up to three months. When you're ready to eat it, take the stir fry out of the freezer. The best way to thaw it is in the fridge overnight. If you're in a hurry, you can thaw it in the microwave using the defrost setting. After thawing, reheat it on the stove or in the microwave until hot. Enjoy your tasty meal! How to make orange glazed chicken stir fry from scratch? To make this dish, start by heating oil in a pan. Add thinly sliced chicken. Cook until golden brown. Next, add garlic and ginger to the pan. Sauté until fragrant. Then, mix in sliced bell peppers and broccoli. Stir fry until tender-crisp. In a bowl, combine orange juice, zest, soy sauce, and honey. Pour this over the veggies. Add cornstarch mixed with water to thicken the sauce. Finally, toss in the chicken to coat. Serve over jasmine rice or noodles. Can I use bottled orange juice? Yes, you can use bottled orange juice instead of fresh juice. However, fresh juice gives a brighter taste. If you choose bottled juice, select a high-quality brand. Look for juice without added sugars or preservatives. This choice will help keep the flavor fresh. What side dishes pair well with this stir fry? Orange glazed chicken stir fry goes well with jasmine rice or noodles. You could also serve it with a side salad. A light cucumber or avocado salad works well. Steamed or roasted vegetables are great too. They add color and nutrition to your meal. How to make this recipe gluten-free? To make this dish gluten-free, swap soy sauce for tamari. Tamari is a gluten-free soy sauce alternative. Check labels to ensure no gluten-containing ingredients are present. You can also use coconut aminos as a soy-free option. This will keep your stir fry tasty and safe for those with gluten sensitivities. In this article, we explored the essential ingredients for an orange-glazed chicken stir fry. I shared step-by-step instructions for perfecting your dish. You learned tips for cooking chicken to the right texture and enhancing flavors. I also provided options for different proteins and vegetables. Finally, we discussed storage guidelines for leftovers. With these insights, you can create a delicious stir fry that impresses every time. Now, enjoy your cooking and make it your own!

Orange Glazed Chicken Stir Fry

Create a flavorful dinner with this Orange Glazed Chicken Stir Fry! This quick and easy recipe features tender chicken, vibrant bell peppers, and fresh broccoli tossed in a sweet and tangy orange sauce. Perfect for busy nights, you can have it ready in just 30 minutes. Don't miss out on this delightful dish that your family will love. Click to explore the full recipe and make your meal extraordinary!
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Ingredients
  

1 pound chicken breasts, thinly sliced

2 tablespoons vegetable oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup broccoli florets

2 cloves garlic, minced

1 inch ginger, grated

1/2 cup fresh orange juice

Zest of 1 orange

3 tablespoons soy sauce

2 tablespoons honey

1 tablespoon cornstarch mixed with 2 tablespoons water

Salt and pepper to taste

Cooked jasmine rice or noodles for serving

Instructions
 

In a large skillet or wok, heat the vegetable oil over medium-high heat.

    Add the sliced chicken breasts to the pan. Season with salt and pepper, and stir fry until the chicken is golden brown and cooked through, about 5-7 minutes. Remove from the pan and set aside.

      In the same pan, add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant.

        Add the sliced red and yellow bell peppers, along with the broccoli florets. Stir fry for about 3-4 minutes until the vegetables are tender-crisp.

          While the vegetables are cooking, in a small bowl, mix together the fresh orange juice, orange zest, soy sauce, and honey. Pour this mixture over the vegetables in the pan.

            Stir in the cornstarch slurry (the cornstarch and water mixture) and cook for 2-3 minutes, or until the sauce thickens and coats the vegetables.

              Return the cooked chicken to the pan, tossing everything together to ensure the chicken is well coated with the orange glaze. Cook for an additional 2 minutes to heat through.

                Remove from heat and serve immediately over cooked jasmine rice or noodles.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Garnish with sesame seeds and fresh cilantro, and serve with lime wedges on the side for an extra burst of flavor.