Spicy Orange Chicken Stir-Fry

Gluten Free
Dairy Free
Health score
19%
Spicy Orange Chicken Stir-Fry
15 min.
6
390kcal

Suggestions


If you’re looking to spice up your weeknight dinner routine, look no further than this delicious Spicy Orange Chicken Stir-Fry! This quick and easy recipe is not only packed with flavor, but it’s also gluten-free and dairy-free, making it suitable for a variety of dietary preferences. In just 15 minutes, you can have a colorful, vibrant meal on the table that the whole family will love.

Imagine succulent strips of chicken, perfectly stir-fried until just cooked, tossed with crisp sugar snap peas and sweet, tangy orange juice. The addition of freshly grated orange peel and a hint of crushed red pepper creates a lively and zesty sauce that will awaken your taste buds. The aromatic red onion adds a delightful crunch, making every bite a satisfying experience.

Served over fluffy jasmine rice, this dish is not only pleasing to the palate but also visually stunning, with its vibrant colors dancing on your plate. Perfect for lunch or dinner, the Spicy Orange Chicken Stir-Fry is sure to become a family favorite. Whether you're cooking for yourself or hosting friends, this meal is sure to impress while being quick and simple to prepare. Get ready to enjoy a burst of flavors that will transport you straight to a bustling Asian market—all without leaving your kitchen!

Ingredients

  • 1.5 pounds chicken cutlets 
  • tablespoon cornstarch 
  • 10 ounces rice long-grain white
  • 0.8 cup orange juice 
  • teaspoons orange zest finely grated
  • small onion red halved thinly sliced
  • pinch pepper dried red crushed
  • tablespoons soya sauce 
  • ounce sugar snap peas 
  • tablespoons vegetable oil 

Equipment

  • bowl
  • whisk
  • wok

Directions

  1. Cook rice according to package directions.Cover to keep warm; set aside.
  2. Meanwhile, whisk juice, soy sauce, andcornstarch in medium bowl until cornstarchdissolves.
  3. Mix in orange peel.
  4. Heat oil in large wok or nonstick skilletover high heat.
  5. Add onion and crushed redpepper. Stir-fry 30 seconds.
  6. Sprinkle chickenwith salt and pepper.
  7. Add to wok and stir-fryuntil onion is crisp-tender and chicken is justcooked through, about 4 minutes.
  8. Add sugarsnap peas and juice mixture. Toss untilsauce thickens and comes to boil and peasare crisp-tender, about 2 minutes. Seasonwith salt and pepper.
  9. Serve with rice.

Nutrition Facts

Calories390kcal
Protein31.38%
Fat18.79%
Carbs49.83%

Properties

Glycemic Index
25.86
Glycemic Load
24.82
Inflammation Score
-7
Nutrition Score
20.621304097383%

Flavonoids

Eriodictyol
0.05mg
Hesperetin
3.7mg
Naringenin
0.66mg
Isorhamnetin
0.92mg
Kaempferol
0.12mg
Myricetin
0.02mg
Quercetin
3.8mg

Nutrients percent of daily need

Calories:390.14kcal
19.51%
Fat:7.95g
12.23%
Saturated Fat:1.45g
9.07%
Carbohydrates:47.46g
15.82%
Net Carbohydrates:45.33g
16.48%
Sugar:5.1g
5.67%
Cholesterol:72.57mg
24.19%
Sodium:639.61mg
27.81%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:29.88g
59.76%
Vitamin B3:13.32mg
66.59%
Selenium:43.93µg
62.76%
Vitamin B6:1.04mg
52.06%
Vitamin C:41.8mg
50.67%
Manganese:0.7mg
34.86%
Phosphorus:335.16mg
33.52%
Vitamin B5:2.5mg
24.97%
Potassium:659.13mg
18.83%
Vitamin K:18.18µg
17.32%
Magnesium:59.42mg
14.86%
Vitamin B1:0.2mg
13.66%
Vitamin B2:0.2mg
11.5%
Iron:1.91mg
10.63%
Vitamin A:515.01IU
10.3%
Copper:0.2mg
9.94%
Folate:38.8µg
9.7%
Zinc:1.36mg
9.09%
Fiber:2.13g
8.52%
Vitamin E:0.81mg
5.4%
Calcium:45.74mg
4.57%
Vitamin B12:0.23µg
3.78%
Source:Epicurious