We sometimes get emails and comments wondering why we don’t post more _________ (because that blank is always different for everyone) or that it’s been too long since we’ve posted whatever they’re looking for. I always tell them to hold on for a week or two because we’ll probably transition into whatever phase they’ve got a hankering for. We kind of come and go in waves and phases and apparently right now, Sara and I are in a quick-and-easy-Asian-inspired-healthy-dinner kick. Sara posted this Quick and Easy Chinese Orange Beef last week, probably not knowing I had an orange chicken stir-fry in the works (that would be because I’m reallyreallyreally bad at sticking to our calendar!) But that’s okay–I figure the more quick, easy, delicious meals using fresh ingredients I have in my rotation, the better.
This is another recipe that has become pretty much a weekly staple at our house.
I got this recipe from Kitchen Explorers on the PBS website and it was created by Alice Currah, the sweet genius behind Savory Sweet Life. One of my favorite things about this recipe is that it’s like she created it to be adapted and customized to your personal taste. It was such a great jumping-off point and as I’ve made it again and again, it’s evolved into something a little different from how it was written and one of my very favorite meals. That happens to be good for you. Which means I can have that Reese’s Peanut Butter egg (’tis the season for those devil snacks).
For the sauce, you’re going to need soy sauce, rice vinegar, fresh garlic, fresh ginger, brown sugar, orange juice, and the juice and zest of 1 lime. Yes, I did forget the brown sugar in the picture. I’m a 32-year-old delinquent.
In a large skillet, whisk together the sauce ingredients. You can also blend it up in the blender, but I hate washing my blender (and even kind of hate washing my immersion blender, although not quite as much) and for me, the smooth sauce didn’t make a big enough difference to outweigh the washing of the blender issue. Bring the ingredients to a boil over medium-high heat and cook for 5 minutes. Remove from heat and transfer the mixture to a heat-safe bowl and set aside. Rinse out the pan and wipe dry.
For the stir-fry, you’re going to need a pound of chicken breasts, cut into 1″ chunks…
1 medium red onion, halved and cut into 1/4″ slices, and then 1 1/2 cups broccoli florets, 1 1/2 cups green beans, and a red, yellow, or orange bell pepper cut into strips.
Season the chicken with salt and pepper…
and then sprinkle it with 3 tablespoons of corn starch. Rub it into the chicken.
Over medium-high heat, heat about 1 tablespoon of your favorite high-temperature cooking oil in the skillet you used to heat the sauce. Swirl the hot oil around the pan and then add the seasoned chicken. Stir-fry the chicken until done, then add the onions and other veggies. Stir-fry until the veggies are tender-crisp. Add the sauce, a few tablespoons at a time, to the stir fry, stirring completely and allowing it to bubble before adding more. Serve immediately over hot rice.
Makes 4 servings.
Calories: 242
Fat: 4.8
Carbs: 27.5
Fiber: 2.9
Protein: 26.3
WW Points Plus: 6
Sweet & Sour Citrus Chicken Stir-Fry
Recipe adapted by Our Best Bites from this recipe by Alice Currah
Ingredients:
Sauce
2/3 cup orange juice
Juice and grated rind of 1 lime (about 2 tablespoons juice)
2 tablespoons rice vinegar
2 tablespoons brown sugar
3 tablespoons soy sauce
5 cloves garlic, minced
2 teaspoons fresh ginger, minced or grated
Stir-Fry
1 pound boneless skinless chicken breasts, cut into 1″ chunks
Salt and pepper to taste
3 tablespoons corn starch
1 1/2 cups broccoli florets (fresh or frozen; if frozen, pull them out when you begin cooking)
1 1/2 cups green beans (fresh or frozen; pull these out of the freezer with the broccoli)
1 red, orange, or yellow bell pepper, seeded and sliced
1 small or medium red onion, halved and cut into 1/4″ slices
Instructions:
In a large skillet, whisk together the sauce ingredients. Bring to a boil over medium-high heat and cook for 5 minutes. Remove from heat and pour into a heat-safe bowl. Rinse out the skillet and wipe it dry.
Season the chicken with salt and pepper, then sprinkle with corn starch and rub the corn starch into the chicken.
Add about 1 tablespoon oil to the skillet and heat over medium-high heat. Swirl the pan to coat it. Add the seasoned chicken and stir-fry for 4-5 minutes or until the chicken is cooked through. Add the onions and other veggies and stir-fry until the beans and broccoli are tender-crisp. Add the sauce, a few tablespoons at a time, allowing the sauce to bubble up after each addition. Serve immediately over hot rice. Makes 4 servings.
Questions & Reviews
Doing a freezer meal swap on Saturday and I know you have a whole list of freezer meal recipes but this really sounds like the one I want to make…but what would be the best way to freeze it? Put everything in a bag raw or are fry it all up and then freeze? And then would you have to add water or anything when reheating or could you just stick it all in crock pot or frying pan?
is rice vinegar the same as rice wine vinegar?
Yep! 🙂
We loved this! Thank you.
Interestingly, I read Lauren’s comment and I had always used a plastic cutting board because it seemed so much more sanitary. However, my sister recently read a book about organic cleaning and had me read the section on cutting boards. Wood boards are actually more sanitary…based on research. The wood ones have some kind of self cleaning property and the cuts that are made in them actually somehow allow them to rid themselves of bacteria and other germs. But the plastic boards also get cuts and bacteria grows in them. The scientists who did the study found significantly more bacteria on plastic boards even after they were run through a dishwasher. The study really surprised me. I wish I knew the references for the study, but I don’t. But we now use wood esp for meat.
Thanks for this recipe! I’m always looking for new stir-fries, and this one came out really well. I love the complexity of the sauce’s flavors, and how peppery the chicken tasted. I made it last night with broccoli, carrots, and water chestnuts, and liked it so much that tonight I made it again for guests with snow peas, yellow pepper, and cashews. The guests loved it and said it was rich and varied enough that it didn’t need rice, which is always a plus when dealing with people on low-carb diets.
I made this recipe for dinner tonight. My family sat around the table afterwards chanting “best bites! Best bites! Best bites!!!” It was delicious!!!
Thanks for posting this! I had a plan for casserole with chicken and broccoli, but I’m out of cheese and we’re in the middle of a blizzard. This is the perfect substitution!
Loved this and so did my 10 month old! HE couldn’t get enough of the chicken and rice with the sauce on it! I think next time I’d double the sauce but I like having extra juice/sauce to seep into the rice. 🙂
Oh my! I made this the other day and we LOVED it. I was so sad when there were no leftovers to eat the next day…
This looks amazing! Thank you so much for posting the Weight Watchers Points Plus Values!!! I am always looking to expand my recipe repertoire!
I made both this and the orange beef and loved both. Thanks!