Orange Chicken Stir Fry
Ingredients
The Chicken
-
1-1½
pounds
boneless, skinless chicken thighs or breasts
-
½
teaspoon
garlic powder
-
½
teaspoon
smoked paprika
-
to taste
salt and pepper
-
¼-½
cup
all-purpose flour
-
as needed
cooking oil
The Orange Sauce
-
⅓
cup
sweetener or sugar
-
⅓
cup
fresh squeezed orange juice
-
2
tablespoons
soy sauce
-
1
tablespoon
orange zest
-
1
tablespoon
rice wine vinegar
-
1
teaspoon
sesame oil
-
¼
teaspoon
fresh ginger
-
2-3
cloves
garlic, minced
-
1
tablespoon
cornstarch
-
1
tablespoon
water
Instructions
- Season the chicken with garlic powder, smoked paprika, salt, and pepper, then coat with flour.
- For air frying, spray the basket with oil, add chicken, spray again, and air fry at 400°F for 10 minutes, flipping halfway.
- For baking, preheat the oven to 450°F, place chicken on a lined sheet pan, spray with oil, and bake for 20-25 minutes until crisp.
- In a skillet over medium-high heat, sauté the vegetables until soft, then set aside.
- Combine all orange sauce ingredients except cornstarch and water in the skillet, stirring until dissolved.
- Mix cornstarch and water to create a slurry, then add it to the sauce, stirring until thickened.
- Add the chicken and sautéed vegetables to the sauce, mix well, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
266
Total fat
16g
Total carbohydrates
6g
Total protein
38g
Sodium
0mg
Cholesterol
0mg
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