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Orange Chicken Stir-Fry

A quick and delicious Orange Chicken Stir-Fry packed with flavor, nutrients, and citrusy goodness that the whole family will love.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Chicken Breast, boneless, skinless Ensures a juicy and tender result.
  • ½ teaspoon Garlic Powder Adds aromatic depth without overwhelming the dish.
  • ¼ teaspoon Chili Flakes Provides a subtle kick; adjust according to your spice preference.
  • to taste Sea salt and pepper Enhances flavors without excess sodium.
  • 2 tablespoons Olive Oil Divided; helps create a non-stick surface for perfect sautéing.
  • 1 inch Ginger, fresh, chopped Adds a warm, spicy flavor that pairs wonderfully with the orange zest.
  • 1 large Bell Pepper, chopped Adds color, crunch, and nutrients.
  • 1 unit Purple Onion, chopped Lends sweetness and a lovely texture.
  • ⅓ cup Fresh Orange Juice The star of the dish; bright and refreshing flavor.
  • ¼ cup Low sodium soy sauce Brings umami depth without excessive salt.
  • 1½ tablespoons Cornstarch Helps thicken the sauce for a glossy finish.
  • 1 teaspoon Sesame Seeds For garnish; adds crunch and visual appeal.
  • 1 tablespoon Sliced Scallions Optional; fresh green onion for extra flavor and garnish.
  • to taste Orange slices Optional, for an aesthetic touch.

Method
 

Preparation
  1. Heat one tablespoon of olive oil in a large, non-stick pan over medium heat, add the chicken pieces and sprinkle with garlic powder, chili flakes, sea salt, and pepper.
  2. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Set aside.
Cooking
  1. In the same pan, add the remaining oil, then stir-fry the chopped ginger, bell pepper, and onion for 2-3 minutes until they begin to soften but retain their crunch.
  2. In a small bowl, whisk together the fresh orange juice, soy sauce, and cornstarch until smooth.
  3. Pour the prepared sauce over the stir-fried vegetables, stirring to combine. Return the cooked chicken to the pan and coat thoroughly.
  4. Cook for an additional 2-3 minutes until everything is heated through and the sauce thickens slightly.
  5. Remove from heat and garnish with sesame seeds and sliced scallions. Optionally add fresh orange slices for a beautiful presentation.

Notes

Serve this dish family-style with steamed jasmine rice or quinoa. Store leftovers in airtight glass containers in the refrigerator for up to three days. You can freeze the stir-fry; just allow it to cool before transferring to freezer-safe bags or containers.