Best Orange Sesame Chicken Vegetable Stir Fry Recipes

ORANGE SESAME CHICKEN STIR-FRY RECIPE

Steps:

• Heat oil in a large skillet over medium heat
• Add the onions and carrots, sauté 2-3 minutes
• Add the broccoli and bell peppers, sauté 3-4 minutes
• Add the mushrooms and sugar snap peas, sauté 3-4 minutes
• Transfer vegetables to a bowl, set aside
• Add the orange juice and zest to a small bowl
• Pour in the sesame oil and soy sauce, whisk
• Add the garlic, mix
• Add the cornstarch to another small bowl
• Pour in the cold water, whisk
• Pour the cornstarch slurry into the sauce mixture, whisk
• Season with salt, set aside
• Return the skillet to the burner and heat the oil
• Pat the chicken dry and slice it into bite-sized pieces
• Add the chicken to the skillet
• Cook for 4-5 minutes
• Return the vegetables to the skillet, toss
• Pour the sauce over the chicken and vegetables, sauté about 2 minutes
• Reduce heat to simmer, allow to simmer about 5 minutes
• Sprinkle with sesame seeds
• Serve over plain white or brown rice

ORANGE-SESAME CHICKEN AND VEGETABLE STIR-FRY

Steps:

• Cook sesame seeds in large nonstick skillet over medium heat until golden and fragrant. Set aside. Put chicken and cornstarch in ziptop bag. Seal and shake to coat.
• Heat 2 tsp oil in same skillet until hot but not smoking. Add chicken; stir-fry 5 minutes until opaque in center. Remove to a large plate.
• Heat remaining oil in skillet. Add bok choy stalks and peppers. Stir-fry 5 minutes until almost crisp-tender.
• Add bok choy leaves; stir-fry 2 minutes. Mix remaining ingredients. Stir into skillet. Return chicken; stir until simmering. Place on serving plate; sprinkle with sesame seeds.

ORANGE CHICKEN STIR-FRY

Steps:

• Heat oil in a skillet or wok over medium heat; add chicken, sprinkle with garlic salt. Cook chicken until no longer pink, stirring occasionally, 3-5 minutes. , In a small bowl, combine the orange juice, soy sauce, cornstarch and ground ginger. Pour over chicken. Bring to a boil; cook and stir until thickened, 1 minute. Add orange segments; stir gently. Sprinkle with green onions. Serve with rice. If desired, garnish with chopped walnuts and red pepper flakes.

ORANGE CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY

Steps:

• In a large nonstick skillet, heat a small amount of cooking oil. Add chicken. Season with salt and pepper and cook until browned, about 5 minutes. Remove from pan and set aside.
• Add carrots and broccoli and cook for 1 minute. Add bell pepper and cook for an additional 1-2 minutes. Remove ingredients from pan and set aside.
• Add orange juice, soy sauce, honey, rice vinegar, garlic, ginger, and cornstarch. Whisk. Simmer until sauce starts to thicken, about 5 minutes.
• Add chicken back into pan.
• Serve over cooked veggies.
• Enjoy!

ORANGE CHICKEN STIR-FRY

Steps:

• Stir orange juice, soy sauce, garlic, orange zest, ground ginger, and red pepper flakes together in a bowl until thoroughly combined.
• Heat oil in a large skillet or wok over medium-high heat. Cook and stir chicken and orange juice mixture in the hot oil until the chicken is no longer pink in the middle and the juices run clear, 7 to 10 minutes.
• Whisk chicken broth and cornstarch together in a small bowl; stir into the chicken and sauce mixture in small amounts until sauce has thickened to your liking.
• Mix stir-fry vegetables, sugar snap peas, broccoli, and carrot into the chicken and sauce mixture; cook and stir until the vegetables are slightly softened, another 7 to 10 minutes.

ORANGE-SESAME CHICKEN & VEGETABLE STIR FRY

Steps:

• Cook sesame seeds on large nonstick pan over medium heat until golden. Set aside. Cut chicken into chunks.
• Put chicken and cornstarch into a ziptop bag. Seal and shake to coat chicken.
• Heat 2 tsp oil in the same pan until hot and add chicken. Stir fry 5 minutes until opaque in center. Remove to large plate.
• Heat remaining oil in pan and add bok choy stalks and red pepers.Stir fry for 5 minute.
• Add leaves , stir fry 2 minutes.
• Mix remaining ingredients, stir into pan , return chicken , stir until simmering.
• Serve with rice and sprinkle with sesame seeds.

ORANGE-SESAME CHICKEN AND VEGETABLE STIR FRY

Steps:

• Toast the sesame seeds in large nonstick skillet over medium heat.
• Set aside.
• Put chicken and cornstarch in ziptop bag.
• Seal; shake to coat.
• Heat 2 tsp.
• oil in same skillet.
• Add chicken; stir fry 5 minutes until opaque in center.
• Remove to serving plate.
• Heat remaining oil in skillet.
• Add bok choy stalks and peppers.
• Stir fry 5 minutes until almost crisp-tender.
• Add bok choy leaves; stir fry 2 minutes.
• Mix remaining ingredients.
• Stir into skillet.
• Add chicken; stir until simmering.
• Place on serving plate; sprinkle with sesame seeds.
• Serves 4.

STIR-FRY CHICKEN AND VEGETABLES

Steps:

• Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
• Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
• Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.

SESAME CHICKEN STIR-FRY

Steps:

• In a large skillet or wok, stir-fry chicken in oil for 6-8 minutes or until juices run clear. Remove chicken and set aside. In the same skillet, stir-fry peas, broccoli and red pepper for 2-3 minutes. Add mushrooms and onion; stir-fry for 3-4 minutes. , Combine cornstarch and sugar; stir in water and soy sauce until smooth. Add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return chicken to the pan; cook until mixture is heated through and vegetables are tender. Serve over rice. Sprinkle with sesame seeds.

EASY SESAME CHICKEN STIR-FRY

Steps:

• Combine soy sauce, orange juice, sesame oil, stevia powder, garlic powder, and ginger for teriyaki dressing in a small saucepan. Bring to a boil over medium-high heat, stirring constantly; continue cooking until the mixture thickens slightly. Remove and set aside.
• Heat a large skillet over medium-high heat. Add vegetable oil and heat until shimmering, 1 to 2 minutes. Add chicken and garlic; stir-fry for 2 to 3 minutes. Add broccoli and continue to stir-fry, 4 to 6 minutes. Add bamboo shoots and bell peppers; cook for an additional 4 to 6 minutes.
• Carefully pour the teriyaki dressing into the skillet (watch for splattering); cook until chicken is no longer pink in the center and juices run clear, and the vegetables are tender, about 5 minutes more.
• Remove from heat and stir in green onion and sesame seeds, reserving some of each for garnish. Serve immediately over cooked white and wild rice with the reserved green onions and sesame seeds.