Orange Sesame Chicken Stir Fry Recipes

ORANGE CHICKEN STIR-FRY

Steps:

• 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.

EASY SESAME CHICKEN STIR-FRY

Steps:

• Combine soy sauce, orange juice, sesame oil, stevia powder, garlic powder, and ginger for teriyaki dressing in a small saucepan. Bring to a boil over medium-high heat, stirring constantly; continue cooking until the mixture thickens slightly. Remove and set aside.
• Heat a large skillet over medium-high heat. Add vegetable oil and heat until shimmering, 1 to 2 minutes. Add chicken and garlic; stir-fry for 2 to 3 minutes. Add broccoli and continue to stir-fry, 4 to 6 minutes. Add bamboo shoots and bell peppers; cook for an additional 4 to 6 minutes.
• Carefully pour the teriyaki dressing into the skillet (watch for splattering); cook until chicken is no longer pink in the center and juices run clear, and the vegetables are tender, about 5 minutes more.
• Remove from heat and stir in green onion and sesame seeds, reserving some of each for garnish. Serve immediately over cooked white and wild rice with the reserved green onions and sesame seeds.

CHINESE ORANGE-SESAME CHICKEN

Steps:

• Combine the ingredients for the marinade. Add chicken and marinate for 15 to 20 minutes.
• In a separate bowl, mix together the sauce ingredients: orange juice, chicken stock, sugar, soy sauce, salt, and sesame oil. In a small to medium sized pot, heat up a few teaspoons oil and sauté minced garlic until fragrant, about 1 minute. Add apple cider vinegar, then the combined sauce ingredients. Simmer until liquid is reduced by three fourths, about 15 minutes. Stir in cornstarch and water mixture until sauce thickens, then season with salt to taste. Set sauce aside and keep warm.
• Drip excess marinade off the chicken, and toss cubes in 1 cup of cornstarch. Shake off excess before frying.
• Meanwhile, heat up the 3 cups oil in a wok. When oil just begins to smoke, add the first batch of chicken cubes and deep-fry until cooked through, about 4 to 5 minutes. Remove chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.
• Reheat orange sauce and add drained chicken cubes. Mix until well-coated. Plate and sprinkle sesame seeds on top.

ORANGE-SESAME CHICKEN & VEGETABLE STIR FRY

Steps:

• Cook sesame seeds on large nonstick pan over medium heat until golden. Set aside. Cut chicken into chunks.
• Put chicken and cornstarch into a ziptop bag. Seal and shake to coat chicken.
• Heat 2 tsp oil in the same pan until hot and add chicken. Stir fry 5 minutes until opaque in center. Remove to large plate.
• Heat remaining oil in pan and add bok choy stalks and red pepers.Stir fry for 5 minute.
• Add leaves , stir fry 2 minutes.
• Mix remaining ingredients, stir into pan , return chicken , stir until simmering.
• Serve with rice and sprinkle with sesame seeds.

ORANGE CHICKEN STIR FRY

Steps:

• In a small bowl combine the orange juice, orange zest, 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 and cook until sauce begins to bubble. Add flour, a little bit at a time, until sauce has thickened to your liking. Add bean sprouts and cook for 1 minute; serve hot over chow mein noodles.

SESAME CHICKEN STIR-FRY

Steps:

• In a large skillet or wok, stir-fry chicken in oil for 6-8 minutes or until juices run clear. Remove chicken and set aside. In the same skillet, stir-fry peas, broccoli and red pepper for 2-3 minutes. Add mushrooms and onion; stir-fry for 3-4 minutes. , Combine cornstarch and sugar; stir in water and soy sauce until smooth. Add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return chicken to the pan; cook until mixture is heated through and vegetables are tender. Serve over rice. Sprinkle with sesame seeds.