Recipes

Chicken stir-fry with orange glaze

A light and refreshing meal that's quick and easy to make.

Chicken stir-fry with orange glaze

Method

  1. Heat oil in a wok.
  2. Add chicken, stir and cook for 3-4 minutes until golden.
  3. Add bok choy stalks and capsicums, stir through.
  4. Add water, cover and steam until just cooked.
  5. Add carrot, swede, and bok choy leaves. Stir fry for 3-4 minutes.
  6. Mix orange juice with cornflour to make a thin syrup, add to wok and mix well, cook until it coats the vegetables and glaze becomes clear.

Serve with brown rice.

$1.09 per serve as at Mar 2018

Chicken stir-fry with orange glaze

To serve

To serve: 10

You need

  • 1 Tbsp canola oil
  • 500g chicken, skin removed and cut into strips
  • 2-3 small bok choy, finely sliced, stalks and leaves separated
  • 1 red capsicum, deseeded and sliced, optional
  • ½ cup water
  • 3 carrot, grated or sliced into sticks
  • ½ swede, grated or sliced into sticks (alternatively use extra carrot)
  • ½ cup orange juice (2 oranges)
  • 1 Tbsp cornflour

Method

  1. Heat oil in a wok.
  2. Add chicken, stir and cook for 3-4 minutes until golden.
  3. Add bok choy stalks and capsicums, stir through.
  4. Add water, cover and steam until just cooked.
  5. Add carrot, swede, and bok choy leaves. Stir fry for 3-4 minutes.
  6. Mix orange juice with cornflour to make a thin syrup, add to wok and mix well, cook until it coats the vegetables and glaze becomes clear.

Serve with brown rice.

$1.09 per serve as at Mar 2018

Chicken stir-fry with orange glaze

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