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Orange Chicken Stir-Fry

There’s something about Chinese takeout that is so hard to replicate.  I’ve tried different entrees from the freezer aisle and they never ever compare.  And don’t let the long ingredient list scare you – this Orange Chicken Stir-Fry will amaze you with it’s simplicity and deliciousness.  It’s also one of those recipes that is great for cleaning out the vegetable drawer. Throw in any vegetables you have and saute them up!

Orange Chicken Stir-Fry


Katie @ onceamonthmeals.com



Combine orange juice, soy sauce, vinegar, garlic, ginger and sugar into a bowl and mix well.  Set aside.  In a large skillet, heat olive oil over medium heat.  Season chicken with the salt and pepper and then cover with the corn starch.  Using your hands, rub the corn starch into the chicken pieces.  Place chicken and onion into the skillet and cook for 4-5 minutes until chicken is cooked through.  Add in broccoli, celery, carrots, mushrooms, and bell pepper.  Stir fry them with the chicken and onion for 2 minutes.  Slowly add the sauce into the pan and continue to cook for another 5 minutes.  Remove from heat and allow to cool for 5 minutes.  Serve over rice.

Freezing Directions:

After cooking chicken and vegetables, set aside and allow to cool.  Place rice and chicken/vegetables into a gallon freezer bag.  Label and freeze.  To serve: reheat in microwave for 1-2 minutes until warm.

Servings: 4


**conversion chart image provided by Erik Spiekermann


2 Responses to “Orange Chicken Stir-Fry”

  1. Kelsey says:

    Just regular orange juice? Or orange juice concentrate?


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