Zutaten für Orange Chicken Stir Fry Oamc
- 1/4 cup cornstarch
- 1/2 cup orange juice
- 1/4 cup soy sauce
- Rice Vinegar
- 2 tablespoons honey
- 2 minced garlic cloves
- Salt
- Vegetable Oil
- Boneless Skinless Chicken Breasts
- 1 head broccoli (cut into florets)
- Carrot
- Cooked Rice
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Zubereitung von Orange Chicken Stir Fry Oamc
- In a medium bowl, whisk together 1/4 cup cornstarch and 1/2 cup orange juice until smooth.
- Add 1/4 cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons honey, and 2 minced garlic cloves to the cornstarch mixture. Whisk until well combined and set aside.
- Heat 2 tablespoons of vegetable oil in a large 5-quart Dutch oven or pot over medium-high heat.
- Add 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces) to the pot and cook in batches until lightly browned on all sides. Set aside.
- Add 1 head broccoli (cut into florets) and 1 cup carrots (sliced) to the pot. Add 1/2 cup water, cover partially, and cook until the water evaporates and the vegetables are tender-crisp (about 5-7 minutes).
- Return the cooked chicken to the pot. Pour the orange sauce mixture over the chicken and vegetables. Bring to a boil, then reduce heat and simmer until the sauce has thickened and the chicken is cooked through (about 3-5 minutes).
- Optional: Stir in 1/2 cup fresh orange segments and 1 teaspoon orange zest for extra citrus flavor.
- Cool completely before transferring to airtight freezer containers or bags. Freeze for up to 3 months.
- To reheat: Thaw overnight in the refrigerator. Heat in a saucepan over medium heat, adding 1/2 cup water per serving, until heated through.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
72g
Fat
6g
Carbs
10g
