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Name: Orange Chicken Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Ingredients; 1/3 cup chicken broth; 1/3 cup orange marmalade; 2 Tbsp. soy sauce; 1/2 tsp. garlic powder; pinch of red pepper flakes; 2 Tbsp. olive oil divided; 1 red bell pepper coarsely chopped; 1/2 purple onion coarsely chopped; 1 lb. chicken thighs boneless skinless cut into bite-size pieces (I used chicken breasts); 1/4 cup cornstarch

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INGREDIENTS

Ingredients
1/3 cup chicken broth
1/3 cup orange marmalade
2 Tbsp. soy sauce
1/2 tsp. garlic powder
pinch of red pepper flakes
2 Tbsp. olive oil ; divided
1 red bell pepper coarsely ; chopped
1/2 purple onion coarsely ; chopped
1 lb. chicken thighs boneless skinless ; cut into bite-size pieces (I used chicken breasts)
1/4 cup cornstarch

INSTRUCTIONS

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Main Servings: 4 servings

Instructions

Combine the chicken broth, orange marmalade, soy sauce, garlic powder and red pepper flakes in a small bowl, then whisk to combine. Set this aside for later.

Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of oil to the pan and cook the peppers and onions for 2 to 3 minutes, stirring frequently. Remove the pepper and onion from the pan and set aside.

Heat the remaining tablespoon of oil in the wok or skillet and toss the bite-size pieces of chicken in the cornstarch, shaking off the excess.

Add the chicken to the pan, being careful not to overcrowd the pan (I like to do this in two batches).

Brown the chicken on all sides, about 2 to 3 minutes per batch. Once all the chicken is cooked, add the vegetables back to the pan, then stir in the sauce and heat it through until it bubbles and thickens.

Garnish with sliced green onions and sesame seeds, if desired. Enjoy!

NOTES

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Orange Chicken Stir Fry

Ingredients
1/3 cup chicken broth
1/3 cup orange marmalade
2 Tbsp. soy sauce
1/2 tsp. garlic powder
 pinch of red pepper flakes
2 Tbsp. olive oil divided
1 red bell pepper coarsely chopped
1/2 purple onion coarsely chopped
1 lb. chicken thighs boneless skinless cut into bite-size pieces (I used chicken breasts)
1/4 cup cornstarch

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Servings: 4 servings
Instructions
Combine the chicken broth, orange marmalade, soy sauce, garlic powder and red pepper flakes in a small bowl, then whisk to combine. Set this aside for later.
Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of oil to the pan and cook the peppers and onions for 2 to 3 minutes, stirring frequently. Remove the pepper and onion from the pan and set aside.
Heat the remaining tablespoon of oil in the wok or skillet and toss the bite-size pieces of chicken in the cornstarch, shaking off the excess.
Add the chicken to the pan, being careful not to overcrowd the pan (I like to do this in two batches).
Brown the chicken on all sides, about 2 to 3 minutes per batch. Once all the chicken is cooked, add the vegetables back to the pan, then stir in the sauce and heat it through until it bubbles and thickens.
Garnish with sliced green onions and sesame seeds, if desired. Enjoy!

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Nutrition

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Serving Size: 1 (1037g)
Recipe Makes: 1

Calories: 2581
Calories from Fat: 1666 (65%)

Amt Per Serving		% DV

	Total Fat 185.1g	247 %
	Saturated Fat 45g	225 %
	Monounsaturated Fat 94.5g
	Polyunsanturated Fat 34.4g
Cholesterol 687.7mg		212 %
Sodium 2239.9mg		77 %
Potassium 1768mg		47 %
Total Carbohydrate 66.7g		20 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 65.3g
Protein 157.8g		225 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2581

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