Best Orange Ginger Chicken And Veggies Recipes

ORANGE-GINGER CHICKEN AND VEGGIES

Orange-Ginger Chicken and Veggies image

This colorful stir-fry is chock-full of tasty veggies, tender chicken chunks and a light, zippy sauce. Tangy oranges and crunchy cashews add extra pizzazz. "The recipe was an experiment," shares Nancy Johnson of Turah, Montana. "We love Asian food, and this dish filled the bill nicely."

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

1 medium navel orange
4 teaspoons cornstarch
1 teaspoon grated fresh gingerroot
1 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons chili sauce
1/4 teaspoon hot pepper sauce
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 garlic cloves, minced
1 tablespoon canola oil
2 cups fresh broccoli florets
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1/2 cup shredded carrot
1/3 cup unsalted cashews
3 cups hot cooked rice

Steps:

Grate orange peel, reserving 1-1/2 teaspoons. Peel and section orange; set orange sections aside. In a small bowl, combine cornstarch and ginger. Stir in the broth, soy sauce, chili sauce, hot pepper sauce and reserved grated orange peel until blended; set aside., In a large nonstick skillet or wok, stir-fry chicken and garlic in oil for 2-3 minutes or until lightly browned. Add the broccoli, peppers and carrot; stir-fry for 5 minutes or until the vegetables are crisp-tender. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cashews and reserved orange sections. Serve with rice.

Nutrition Facts : Calories 467 calories, Fat 12g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 853mg sodium, Carbohydrate 56g carbohydrate (0 sugars, Fiber 4g fiber), Protein 34g protein. Diabetic Exchanges

ORANGE GINGER CHICKEN AND VEGGIES

Orange Ginger Chicken and Veggies image

Here is a refreshing way to use leftover poultry adapted from Light and Tasty magazine. Serve over rice with a salad and you have a nice meal.

Provided by WiGal

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

4 teaspoons cornstarch
1/4 teaspoon ground ginger
1 cup reduced-sodium chicken broth
2 tablespoons reduced sodium soy sauce
2 tablespoons chili sauce
2 garlic cloves, minced
1/4 teaspoon hot pepper sauce (optional)
1 tablespoon canola oil
2 cups broccoli florets
1 medium red pepper, julienned
1 medium yellow pepper, julienned
1/2 cup carrot, shredded
1/4 cup onion, chopped
1 lb cooked boneless skinless chicken breast, cut into 1-inch pieces
1 (11 ounce) can mandarin orange segments, drained
1/3 cup cashews

Steps:

In a small bowl, combine the cornstarch, ginger, broth, soy sauce, chili sauce, garlic, and hot pepper sauce until well blended: set aside.
Put oil into a large nonstick skillet, add the broccoli, peppers, carrot, and onion; stir fry for 6 minutes or until the vegetables are crisp tender.
Add the broth mixture and cooked poultry to the skillet.
Bring to a boil; cook and stir for 3 minutes or until thickened.
Remove from the heat; stir in the mandarin segments and cashews.
Serve over rice.

ORANGE-GINGER CHICKEN AND VEGGIES [9]

ORANGE-GINGER CHICKEN AND VEGGIES [9] image

Yield 4 Servings

Number Of Ingredients 16

Ingredients

1 medium navel orange
4 teaspoons cornstarch
1/4 teaspoon ground ginger
1 cup reduced sodium chicken broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons chili sauce
1/4 teaspoon hot pepper sauce
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
2 garlic cloves, minced
1 tablespoon canola oil
2 cups broccoli florets
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1/2 cup shredded carrot
1/3 cup unsalted cashews
3 cups hot cooked rice

Steps:

Grate orange peel, reserving 1-1/2 teaspoons. Peel and section orange; set orange sections aside. In a small bowl, combine the cornstarch and ginger. Stir in the broth, soy sauce, chili sauce, hot pepper sauce and reserved grated orange peel until blended; set aside. In a large nonstick skillet or wok, stir-fry the chicken and garlic in oil for 2-3 minutes or until lightly browned. Add the broccoli, peppers and carrot; stir-fry for 5 minutes or until the vegetables are crisp-tender. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cashews and reserved orange sections. Serve with rice.

ORANGE-GINGER CHICKEN AND VEGGIES

ORANGE-GINGER CHICKEN AND VEGGIES image

Categories Broccoli Carrot Chicken Nut Orange Pepper Rice

Number Of Ingredients 16

Ingredients

1 medium navel orange
4 teaspoons cornstarch
1/4 teaspoon ground ginger
1 cup reduced sodium chicken broth
2 tablespoons reduced sodium soy sauce
2 tablespoons chili sauce
1/4 teaspoon hot pepper sauce
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
2 cloves garlic, minced
1 tablespoon canola oil
2 cups broccoli florets
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1/2 cup carrot, shredded
1/3 cup unsalted cashews
3 cups rice, cooked (hot)

Steps:

Grate orange peel, reserving 1-1/2 teaspoons. Peel and section orange; set orange sections aside.
In a small bowl, combine the cornstarch and ginger. Stir in the broth, soy sauce, chili sauce, hot pepper sauce and reserved grated orange peel until blended; set aside.
In a large nonstick skillet or wok, stir-fry the chicken and garlic in oil for 2-3 minutes or until lightly browned. Add the broccoli, peppers and carrot; stir-fry for 5 minutes or until the vegetables are crisp-tender. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in cashews and reserved orange sections.
Serve with rice.

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