Best 7 Orange Chicken And Udon Stir Fry Recipes

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.

CHICKEN AND VEGETABLE STIR-FRY WITH UDON NOODLES

Steps:

• Coat a large, straight-sided saute pan set over medium heat with the peanut oil and toss in the chicken and 1 tablespoon of the soy sauce. Cook until the chicken is cooked through, then remove and reserve for later use.
• Add in the white scallion pieces, garlic, ginger and jalapenos. Add in a splash more of the oil and cook over medium heat, 1 to 2 minutes. Toss in the carrots and cook until softened, about 2 minutes. Toss in the mushrooms and cook until softened, 2 to 3 minutes. Add in the remaining 2 tablespoons soy sauce and the vinegar, and then add the cabbage, edamame and the reserved chicken, and cook 1 minute longer. Sprinkle in the green scallions.
• Bring a large pot of salted water to a boil. Toss in the noodles, swishing them around with a pair of tongs so they don't stick together, and cook until soft, about 30 seconds.
• Add the noodles to the pan, stir to combine and cook until the noodles are hot and nicely coated. Add a drop of sesame oil, then transfer to a serving dish and sprinkle with the peanuts and cilantro to serve.

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:

• Rinse chicken and pat dry. Cut chicken into 1-inch pieces. Marinate with favorite spices and 1/2 cup olive oil overnight in the refrigerator. Set aside.
• For sauce, stir together orange juice, cornstarch, sherry, ginger, garlic, red pepper flakes, and orange zest. Set aside. Preheat wok and add 1/4 cup olive oil over medium heat. Stir-fry chicken until no longer pink, quickly moving it through the wok. Add broccoli, onions, carrots, peppers, squash and zucchini and cook until al dente. Add snow peas, mushrooms, baby corn, bok choy and do the same. Stir sauce; add to center of the wok. Cook and stir for 2 minutes more. Stir all ingredients and coat with sauce. Season, to taste. Serve immediately over rice and garnish with fresh herbs, orange zest or orange slices.

CHICKEN UDON STIR FRY

Steps:

• Combine all sauce ingredients in a small bowl and set aside.
• Cook udon noodles according to package directions, drain well, and set aside.
• While noodles are cooking heat oil in a large pan over medium-high heat. Season chicken with salt and pepper to taste and add to the pan. Cook stirring occasionally until browned and no pink remains, about 5 minutes. Remove the chicken from the pan and set aside in a bowl.
• Add the onions to the pan adding more oil if needed. Cook 2 mintues. Add remaining vegetables. Cook, stirring occasionally, just until tender-crisp, about 5 minutes.
• Whisk the sauce (the cornstarch can settle to the bottom) and add to the vegetables. Bring to a simmer and let cook for about 1 minute.
• Add the noodles and chicken with any juices to the pan and toss to combine with the sauce. Cook until heated through.
• Garnish with sesame seeds and green onions if desired.

ORANGE CHICKEN AND UDON STIR-FRY

Steps:

• Place chicken into a resealable zip-top bag (such as Ziploc®). Add mandarin orange juice, lemon juice, rice vinegar, soy sauce, and smashed garlic. Close the bag tightly and mix the marinade into the chicken. Place into a refrigerator and let rest for 1 hour.
• Heat olive oil in a large skillet or wok over high heat. Add chicken and marinade; bring to a boil. Cook, uncovered, stirring occasionally, for 6 minutes.
• While chicken cooks, bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.
• Stir bell pepper, onion, carrot, and minced garlic into the skillet with chicken. Reduce heat to medium and cover. Cook for 6 minutes. Add broccoli, cover, and cook for 3 minutes more. Add stir-fry vegetables and mix well. Stir in peanut butter and teriyaki sauce. Add drained udon and heat through, 2 to 3 minutes. Serve immediately.