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Tuesday, October 4, 2022
Home Blog Breaking Eggs Easy Family Recipes: Orange Chicken and Veggies

Easy Family Recipes: Orange Chicken and Veggies

Orange Chicken and Veggie Stir FryDo you stir fry? If you’re looking to get dinner on the table quickly, stir frying is just the thing. It’s like bringing a Chinese restaurant right into your own kitchen. Most of your time is usually spent cutting and measuring, while the actual cooking takes less than 15 minutes. You can cheat a bit on the prep by using a frozen veggie stir-fry mix, without compormising quality. Just choose the veggies that appeal most to your family. I’m using a broccoli mix, because I’m always trying to incorporate more green veggies into our dinners, but green beans would also work well. Serve with lots of hot white rice and you’ll have a tasty dinner the whole family will enjoy.

 

Orange Chicken and Veggies

  • 1 orange, juiced and zested (about 1/3 cup juice and 2 teaspoons zest)
  • 1/4 cup soy sauce
  • 1 teaspoon cornstarch
  • 1 pound thin-sliced chicken breast
  • Salt and ground black pepper
  • All-purpose flour
  • 2 tablespoons olive oil
  • 1 bag Birds Eye Recipe Ready Broccoli Stir-Fry
  • 3 cloves garlic, minced
  • 2 teaspoons minced ginger
  • 1 1/4 cups low sodium chicken stock or broth
  • 2 tablespoons rice wine vinegar

Blend orange juice, soy sauce and cornstarch in small bowl; set aside.

Season chicken with salt and pepper and dredge lightly in flour, discarding leftover flour.

Heat oil over medium-high heat and cook chicken, turning once, 10 minutes or until chicken is cooked through. Remove from skillet and keep warm.

In same skillet add broccoli mix and cook, stirring occasionally, 5 minutes or until vegetables are crisp-tender. Add garlic and ginger and cook 1-2 minutes or until just fragrant. Stir in orange juice mixture, orange zest, chicken stock and rice wine vinegar. Cook, stirring occasionally, for 3 minutes or until sauce is bubbly and starts to thicken.

Add chicken back to pan and let flavors combine 1-2 minutes.

Serve over cooked rice.

Recipe courtesy of Birds Eye

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