Thursday, March 6, 2014

Orange Teriyaki Chicken

I've been longing for a bit of stirfry lately. Not the usual kind, something with more zing to it. After searching around for a while, I found this fantastic recipe.

At first I was a bit unsure about combining orange, vinegar, soy sauce, sugar, and garlic. It sounded like a disaster waiting to happen. I could not have been more wrong. This was a brilliant combination of flavors, and I would definitely make this recipe again.

I recommend serving it over rice (that is also what the author of the recipe recommended), but if you enjoy stir fry over noodles, that might also taste yummy. Chopped green onions are a great addition to this recipe, too! Not cooked, just thrown on top of the end product.

Orange Teriyaki Chicken: 

Yield: 4-5 servings


2-3 boneless skinless chicken breasts, cubed

1/2 teaspoon each salt, pepper, and garlic powder

2 medium carrots, chopped

1/2 bag frozen stir fry veggies

2 tablespoons seasame oil (for coating the pan)

Chopped gream onion (optional)

Brown Rice (optional)


Zest and juice from 1 large orange

1/3 cup granulated sugar

1/4 cup soy sauce

1/4 cup apple cider vinegar

1/2 teaspoon seasame oil

2 teaspoons minced garlic

1 1/2 tablespoons honey

Corn starch slurry:

1 tablespoon cornstarch

2 tablspoons water


Heat oil in a large skillet to medium heat. Add chicken and seasoning, and fry until fully cooked. Add carrots and assorted stir fry veggies. Cook until soft.

 Combine all ingredients for sauce. Pour over chicken, and allow to heat until sugar is dissolved and mixture is bubble.

Combine ingredients for corn starch slurry. Stir into orange-chicken-veggie mixture. Continue cooking until mixture no longer seems watery, but more like a thick syrup.

Serve over rice garnished with green onions. Enjoy!

Note: I got this amazing recipe from:

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