Orange Chicken and Vegetable Stir Fry
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Natasha's Kitchen · by Natasha of NatashasKitchen.com★ 4.8 (26)

Orange Chicken and Vegetable Stir Fry

NUTRITION · PER SERVING40M COOK
CAL 27%·PRO 48%
CARBS 71G53% OF CAL
3G FIBER57G OTHER11G TOTAL SUGAR
FAT 17G29% OF CAL
5G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick stir-fry of chicken thighs with broccoli, asparagus, and carrots in an orange-ginger sauce. Restaurant-quality takeout that comes together in 40 minutes.

mainamericanstir frychickendairy free
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Nutrition & ingredients

Ingredients

serves 6
  • 1 1/2 Tbsp cooking Oil (I used extra light olive oil)
  • 1 small onion (finely diced)
  • 1 lb to 1 1/4 lb chicken thighs (trimmed and cut into 1" pieces)
  • 5-6 cups broccoli florets (from 1 large head of broccoli)
  • 1 bunch asparagus spears (bases trimmed and cut into 1" pieces)
  • 1 large carrot (sliced into matchsticks)
  • 1/4 cup cold water
  • 1/2 Tbsp corn starch
  • 1/2 Tbsp grated orange zest (zest from 1/2 orange)
  • 1/2 cup freshly squeezed orange juice (from the same orange)
  • 4 Tbsp soy sauce
  • 2 tsp sesame oil
  • 1 Tbsp fresh ginger (grated)
  • 3 garlic cloves (finely minced)
  • 2 Tbsp honey
  • Toasted sesame seeds (medium heat 2 minutes, tossing frequently)
  • 6 cups of hot cooked white rice (= 2 cups dry rice)
PREP
25M
SODIUM
663MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.