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Orange Chicken Stir-Fry

Orange Chicken Stir-Fry

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Why bother going for expensive take-out when you can whip up this Asian favorite in no time? Simply combine Tyson® Crispy Chicken Strips with a few simple ingredients and you'll have a delicious meal that tastes even better than your restaurant favorite.


  • 1 Pound Tyson Crispy Chicken Strips
  • 1 orange, large, zest and 1/2 cup juice
  • 1 Teaspoon cornstarch
  • 1 Tablespoon canola oil
  • 4 scallions, thinly sliced, white and green parts separated
  • 1 Tablespoon soy sauce
  • 1 Teaspoon cider vinegar
  • 2 Tablespoons packed light brown sugar


Calories Per Serving345

Folate equivalent (total)24µg6%

½ cup orange juice
2 tablespoons sesame oil
2 tablespoons soy sauce, tamari
1 tablespoon sherry
2 teaspoons ginger
1 teaspoon orange zest
1 garlic cloves
1 ½ pounds chicken breast halves, boneless, skinless
cut into strips
3 cups mixed vegetables
1 tablespoon cornstarch
½ cup cashew nuts
3 cups rice, cooked
118 ml orange juice
30 ml sesame oil
30 ml soy sauce, tamari
15 ml sherry
10 ml ginger
5 ml orange zest
1 each garlic cloves
680,4 g chicken breast halves, boneless, skinless
cut into strips
710 ml mixed vegetables
15 ml cornstarch
118 ml cashew nuts
710 ml rice, cooked

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Orange Chicken

For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.

For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger (and orange zest, if using) in a small nonstick skillet and whisk together. Heat until bubbling and starting to thicken, about 3-4 minutes.

Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute. (If sauce gets overly thick, just add in another 1/4 cup water and whisk in.)

Heat about 2 inches of vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350 degrees F. In batches, carefully drop a few pieces of chicken into the oil (drop them in one by one to keep them from sticking together) and move it around, 2-3 minutes or until light golden. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.

Toss the chicken in the sauce and serve immediately with orange zest and sliced green onions on the top.

I made this Orange Chicken on my Food Network show a few weeks ago, and I just realized yesterday that I&rsquod never shared the recipe here on my totes cray recipe blog. So yesterday, as I whipped some up for lunch, I took photos and documented the step-by-step process. For I am a foodblogger. And that&rsquos what foodbloggers do.

As I explained on the show, wherein I whipped up my girls&rsquo and my favorite Chinese take-out dishes, every Friday when we go to Tulsa to our all-day homeschool co-op, one of the rewards the girls and I look forward to is a lunch from Panda Express. To three females who live on an isolated ranch, being less than 5 minutes away from drive-through Chinese food is enough to keep us going back to co-op week after week. My preferences can fluctuate wildly between things like Kung Pao Chicken and Beijing Beef&mdashwhatever I&rsquom in the mood for&mdashand Alex&rsquos stay more in the Beef-and-Broccoli realm. But for Paige, it&rsquos all Orange Chicken, all the time. She loves it and can&rsquot get enough.

Here&rsquos how to make Orange Chicken in the comfort of your own kitchen! It&rsquos a very citrusy, very sweet chicken dish Definitely worth trying if you&rsquove never had it before.

First get the chicken ready. I used boneless, skinless chicken thighs, because I love their texture and flavor&mdashparticularly in Chinese dishes. But chicken breasts will work just fine, too just be sure to cut whatever chicken you use into small, bite-sized pieces.

Now, for orange chicken (and other similar sticky chicken dishes), the coating for the chicken is key! It starts with 4 egg whites. I do the back-and-forth-between-the-two-halves-of-the-shell thing, but you can separate the whites however your heart, soul, or family tradition dictates.

To the egg whites, add some cornstarch&hellip

Until the mixture is totally combined and a little bit frothy.

So now, just throw in the chicken pieces&hellip

And smush them around so that they&rsquore all coated in the egg white/cornstarch mixture. Just let them sit in there for 5 to 10 minutes while you get the sauce going.

I used a nonstick skillet, which works really well, but you can use any skillet&hellipor just a saucepan. The sauce starts with orange juice! Easy peasy.

Then comes all the other good stuff: Soy sauce&hellip

Brown sugar (or you can use white sugar or even honey instead!)&hellip

Vinegar (this is rice vinegar, but you can just use regular white vinegar)&hellip

How to make easy orange chicken

Step 1 – Coating and frying/baking the chicken.

The first step of this recipe is to coat the chicken and fry it. The ingredients for the coating are very basic. You simply dump all the ingredients for the coating in a bowl and whisk it together to form a batter! It’s that easy! Then you drop your chicken in the batter and let it sit in it for 15 to 20 mins. Not shown in the picture is a little bit of orange zest, that I like to add to the batter to give it a little orange-y kick.

After your chicken has rested, its time to fry it. Pick up your chicken, letting the excess batter fall back into the bowl and drop it in a deep fryer with hot oil. Fry until they get a nice golden brown color. And remember to fry at high heat.

Remove the fried chicken from the oil and set aside in a plate lined with kitchen towel.

Alternate cooking methods

For air frying or baking, I’d recommend to coat the chicken cubes into a light layer of all purpose flour and then cook them. Just take a box with a lid, add a cup of flour, toss your battered chicken, close the lid and shake the box. Your chicken will be coated!

  • Air frying
  • Oven baked – Lightly grease a tray and place your chicken on it. Spray the chicken with cooking spray. Bake at 425 F for 25 mins. Flip the chicken over after 10 to 12 mins.

Step 2 – Preparing the orange sauce and assembling

Moving on to orange sauce. Making the sauce is just as easy as making the batter. Put the honey, cornflour, spices, seasonings, sauces and orange juice in a bowl and mix together till you get a smooth liquid.

Now to assemble the dish. In a wok or a deep saucepan, throw in your chopped garlic with oil and saute till it gets to a golden brown color.

Then add in your chopped cabbage. I used cabbage because I think the flavor works really well, but you can use any veggie that you like, or skip the veggie altogether.

Saute the cabbage for a minute or so and then throw in your fried chicken and sauce. Cook the sauce for about 2 minutes at medium flame or until it thickens. Top it off with sesame seeds and chopped green onions and viola! your orange chicken is ready!

Serve hot with fried rice or noodles.

TIP: You can freeze the remaining batter in a ziplock bag and use it later for another marination. You can also use it to marinate any number of things you like, fish, prawns or cauliflower.


Step 1

Cook rice according to package directions. Cover to keep warm set aside.

Step 2

Meanwhile, whisk juice, soy sauce, and cornstarch in medium bowl until cornstarch dissolves. Mix in orange peel.

Step 3

Heat oil in large wok or nonstick skillet over high heat. Add onion and crushed red pepper. Stir-fry 30 seconds. Sprinkle chicken with salt and pepper. Add to wok and stir-fry until onion is crisp-tender and chicken is just cooked through, about 4 minutes. Add sugar snap peas and juice mixture. Toss until sauce thickens and comes to boil and peas are crisp-tender, about 2 minutes. Season with salt and pepper. Serve with rice.

Orange Chicken Stir-Fry - Recipes

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Orange Chicken Stir-Fry - Recipes

Using kitchen shears, cut inside edge membrane off orange segments (to permit some juice to escape during cooking) and remove seeds.

SAUCE: In separate bowl, mix 1 cup chicken stock. 1/3 cup orange juice, 1/4 cup water and 2 tablespoons cornstarch. Stir and set aside.

(About now start the water boiling for the Ramen noodles.)

Pour marinade off chicken into bowl containing sauce. Put 2 tablespoons cooking oil into wok heat. (Use 350 degree setting if using electric wok.) Add grated ginger, stir fry for 30 seconds. Immediately add mushrooms, green pepper, red pepper (if being used), onions, pea pods and water chestnuts. Stir for 4 minutes.

Remove vegetables from wok to separate pan. (9"x9" cake pan works well.)

Add another 1 tablespoon cooking oil to wok. Add chicken and stir fry until chicken is browned. Add sauce and cook until sauce begins to bubble. Return vegetable to wok, add orange slices and stir fry for one additional minute.

Orange Chicken Stir Fry

Make takeout at home tonight! This is a lightened version of the popular orange chicken dish at your local Chinese restaurant.


  • 1 Tablespoon Cornstarch
  • ⅔ cups Orange Juice
  • ½ teaspoons Ginger
  • 1 pound Boneless, Skinless Chicken Breasts Cut Into Bite Sized Cubes
  • 3 teaspoons Canola Oil, Divided
  • 1 whole Zucchini, Halved And Sliced
  • 1 whole Medium Onion, Thinly Sliced And Separated Into Rings
  • ⅓ cups Reduced-sugar Orange Marmalade
  • 3 Tablespoons Brown Sugar
  • 1 Tablespoon Lemon Juice
  • Hot Cooked Rice, To Serve (optional)
  • Roasted Peanuts, For Garnish (optional)


In a small bowl, combine cornstarch, orange juice, and ginger until smooth set aside.

In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons canola oil about 5-7 minutes until golden brown and cooked all the way through. Remove and keep warm.

In the same pan, add the remaining teaspoon of canola oil and stir-fry zucchini and onions until tender, about 5 minutes. Add chicken back to the pan. Stir in the marmalade, brown sugar and lemon juice until marmalade is dissolved.

Stir orange juice mixture. Bring to a boil cook and stir for 2 minutes or until thickened. Serve over rice and top with roasted peanuts if desired.

Orange Chicken Stir Fry Recipe

Serving Size: 1 ⁄ 4 of stir fry
Calories: 250 Calories


1 ⁄ 3 cup fresh orange juice (about 2 oranges' worth)

1 ⁄ 3 cup fat-free chicken broth

3 Tbsp Truvia ® Brown Sugar Blend

1 Tbsp seasoned rice vinegar

1 Tbsp lite/low-sodium soy sauce

1 1 ⁄ 2 tsp chopped garlic

1 lb. raw boneless skinless chicken breast, cut into 1-inch cubes

1 ⁄ 8 tsp each salt and black pepper

1 ⁄ 4 cup egg whites or fat-free liquid egg substitute

6 cups frozen Asian-style stir-fry vegetables

1 ⁄ 4 cup chopped scallions


To make the sauce, in a medium bowl, combine orange juice, broth, Truvia ® Brown Sugar Blend, and cornstarch. Stir to dissolve. Add vinegar, zest, soy sauce, garlic, and ginger. Mix well.

In a wide bowl, season chicken with salt and pepper. Top with egg whites/substitute, and toss to coat. One at a time, shake chicken pieces to remove excess egg whites/substitute and coat with flour.

Bring a wok (or extra-large skillet) sprayed with nonstick spray to medium-high heat. Add stir-fry veggies, and 1 ⁄ 4 cup water. Cover and cook for 8 minutes, or until thawed.

Uncover, and cook and stir until excess water has evaporated, about 2 minutes. Add chicken and cook and stir until lightly browned, about 3 more minutes.

Give the sauce mixture a stir, and add to the wok. Cook and stir until chicken is cooked through, veggies are hot, and sauce has thickened and coated contents of the wok, about 5 minutes.


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