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Sweet Orange Chicken and Asparagus Stir-Fry

Using orange marmalade as the base for this stir-fry sauce is a weeknight-friendly shortcut to get dinner on the table fast.

Serves 4
Ready in 20 mins
Prep time 10 mins
Cooking time 10 mins
399 calories per serving

Ingredients

> 1 1/2 lbs boneless skinless chicken thighs
> 1 tbsp cornstarch
> 1 lb  asparagus
> 1 large orange
> 2 tbsp less-sodium soy sauce
> 1/4 cup orange marmalade
> 1/4 tsp crushed red pepper flakes
> 2 tbsp sesame oil
> 1 tbsp minced garlic
> 1 (8.8 oz) pkg Nature's Promise® Free From Whole Grain brown rice

Steps

1
Cut chicken thighs into thin strips and place in a bowl. Coat with cornstarch, salt, and pepper. Cut the asparagus into 2-inch pieces, discarding the tough bottom 2 inches.
2
Zest and juice the orange. Add both juice and zest to a small bowl with soy sauce, marmalade, red pepper flakes, salt, and pepper. Whisk with a fork to combine.
3
Heat a large nonstick skillet or wok on medium-high. Add the sesame oil, followed by the chicken strips. Cook the chicken 5–6 min., until just cooked, stirring constantly. Add garlic and cook 1 min., stirring constantly.
4
To the pan, add orange juice mixture and asparagus. Cook 3–4 min., until sauce has thickened, stirring occasionally.
5
Meanwhile, heat rice according to package directions. Serve over rice.
6
Cut chicken thighs into strips. Toss with cornstarch, salt, and pepper. Trim and cut asparagus into 2-inch pieces.
7
Zest and juice orange. Combine with soy sauce, marmalade, red pepper flakes, salt, and pepper.
8
In nonstick skillet, cook chicken in sesame oil on medium-high 5 min., stirring constantly.
9
Add garlic and cook 1 min. Add orange juice mixture and asparagus. Cook 3 min.
10
Heat rice according to package directions. Microwave chicken mixture 3 min., until hot. Serve over rice.

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