Orange Chicken Stir Fry

Tonight wanted to try to take the traditional Chinese orange chicken which has been fried in flour and covered in loads of unnecessary sauce. So here is my interpretation of it, which provides a dish for under 200 and is low in carbs. Add it along side some veggies (broccoli) to increase the nutritional benefits. It can be paired with white rice or as I like it bulgur wheat.

Compared to unenriched white rice, bulgur has more fiber and protein, a lower glycemic index, and higher levels of most vitamins and minerals. One cup of dry bulgur contains approximately:

ImageImageRecipe I followed

But I made some alterations

Ingredients for the Chicken

  1. 1 tablespoon water
  2. 2 teaspoons cornflour
  3. 1 tablespoon olive oil (for frying)
  4. salt/pepper
  5. 1lb chicken breast (chopped into chunks)
  6. 1 teaspoon garlic powder
  7. 1 teaspoon grated ginger
  8. carrots
  9. red capsicums/ red pepper
  10. 1 small onion
  11. 3 green onions/ scallions

Orange Sauce

  1. 3/4 cup orange juice
  2. 1 teaspoon light soy sauce
  3. 1 teaspoon agave nectar
  4. 1 tablespoon hoisin sauce
  5. 1 tablespoon balsamic vinegar
  6. Grated ginger
  7. sugar substitute


Mix all together  and voila orange sauce 

The whole dish is to taste and personal wants for the meal.


  1. Heat  pan or wok with olive oil and added garlic powder plus ginger
  2. mix the cornflour and water together in small bowl and set aside
  3. Put in chicken and brown
  4. When chicken is almost cook add carrots and cook for 3 minutes
  5. Add the onions, scallions, peppers (or any other veggies you want in the dish)
  6. Once chicken is cooked  add the orange sauce
  7. Lower the heat and let it simmer for about 5 minutes
  8. Finally add the cornstarch/water mixture into the dish and let it thicken up (takes a few minutes).

One thought on “Orange Chicken Stir Fry

  1. Pingback: Orange Chicken Stir Fry | Lauren Baker Photography

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