Orange Chicken Stir Fry Oamc

Brighten up your dinner routine with this flavorful Orange Chicken Stir Fry OAMC (Once A Month Cooking) recipe! Tender bite-sized chicken breast pieces are stir-fried with a medley of fresh broccoli, vibrant red bell peppers, and julienned carrots, then coated in a luscious, homemade orange sauce made from tangy orange juice, savory soy sauce, and a touch of honey. Infused with the bold flavors of garlic and ginger, this dish strikes the perfect balance of sweet, savory, and zesty. Serve it over a bed of fluffy white or brown rice for a complete, satisfying meal. Designed to save you time, this recipe includes convenient freezer-friendly instructions, making it a perfect make-ahead dinner for busy weeknights. Whether you're meal prepping or enjoying it fresh, this quick and easy stir fry will become a family favorite.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1.5 pounds Boneless, skinless chicken breasts
• 1 cup Orange juice
• 0.25 cup Soy sauce
• 3 tablespoons Honey
• 2 tablespoons Rice vinegar
• 1 teaspoon Ginger, minced
• 2 cloves Garlic, minced
• 1.5 tablespoons Cornstarch
• 2 tablespoons Water
• 2 tablespoons Vegetable oil
• 2 cups Broccoli, cut into florets
• 1 Red bell pepper, sliced
• 1 Carrot, julienned
• 3 Green onions, sliced
• 3 cups Cooked white or brown rice

Directions

Step 1

Cut the chicken breasts into bite-sized pieces and set aside.

Step 2

In a medium bowl, whisk together orange juice, soy sauce, honey, rice vinegar, minced ginger, and minced garlic to make the sauce.

Step 3

In a small bowl, stir together cornstarch and water to make a slurry. Set aside.

Step 4

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until lightly browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.

Step 5

In the same skillet, add the remaining tablespoon of oil. Add broccoli, red bell pepper, and carrot. Stir-fry for 3-4 minutes or until vegetables are tender-crisp.

Step 6

Return the cooked chicken to the skillet. Pour the orange sauce over the chicken and vegetables and bring to a simmer.

Step 7

Whisk the cornstarch slurry again and slowly stir it into the skillet. Cook for 1-2 minutes until the sauce thickens.

Step 8

Remove from heat and sprinkle sliced green onions on top.

Step 9

Serve over cooked white or brown rice.

Step 10

To make this OAMC-friendly, divide the cooked chicken stir fry into freezer-safe containers along with rice. Allow to cool completely before sealing and freezing.

Step 11

To reheat, thaw in the refrigerator overnight and heat in a skillet or microwave until warmed through.

Nutrition Facts

Serving size	2175.3 grams (2175.3g)

Amount per serving	% Daily Value*
Calories	2672

Total Fat 54.70g	70%
Saturated Fat 11.50g	57%
Polyunsaturated Fat 17.00g
Cholesterol 578mg	193%
Sodium 2959mg	129%
Total Carbohydrate 292.80g	106%
Dietary Fiber 14.40g	51%
Total Sugars 85.00g
Protein 243.30g	487%

Vitamin D 7IU	34%
Calcium 350mg	27%
Iron 18mg	98%
Potassium 3892mg	83%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.7%

Protein: 36.9%

Carbs: 44.4%