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Orange Chicken Stir Fry


3/4 pound skinless, boneless chicken breast

3 tablespoons favorite spices
(garlic, ginger, onion powder, etc.)

1/2 cup olive oil

For the Sauce

1 cup orange juice

1 Tbsp cornstarch

1 Tbsp dry sherry

1 Tbsp soy sauce

1/2 Tsp ground ginger

1/2 Tsp minced garlic

1/2 Tsp red pepper flakes

1/2 orange, zested, plus extra for garnish

For the Stir Fry

1/4 cup broccoli flowerets

1/4 cup sliced onion

1/4 cup cut carrots

1/4 cup cut peppers
(green, red or yellow)

1/4 cup yellow squash

1/4 cup cut zucchini

1/4 cup snow peas

1/4 cup sliced mushrooms

1/4 cup baby corn

1/4 cup cut bok choy

1/4 cup olive oil

2 cups cooked rice

Salt and freshly ground black pepper

Freshly chopped herbs


Rinse chicken and pat it dry.

Cut chicken into small (1 inch) pieces

In a sealable plastic bag, combine your favorite spices,1/2 cup olice oil and the chicken.

Marinate overnight in the fridge

For the Sauce

Sir together orange juice,cornstarch,sherry,ginger,garlic,red pepper flakes,and orange zest,then set aside.

For the Stir Fry

Heat a wok or large,deep skillet and add the 1/4 cup olice oil.

On medium heat,stir fry the chicken until it is no longer pink(keep it moving around the wok/skillet.

Add broccoli,onions,carrots,peppers,squash nd zucchini, cooking until al dente.

Add snow peas, mushrooms, baby corn, bok choy and do the same.

Stir sauce and add it to center of the wok.

Cook and stir for 2 minutes more.

Stir all ingredients and coat with sauce.

Season to taste with the salt and pepper.

Serve immediately over rice and garnish with fresh herbs, orange zest and orange slices.