A simple orange chicken stir-fry recipe from Campbell's Kitchen involves cooking chicken and assorted vegetables in a sauce consisting of orange marmalade, cornstarch, chicken broth and soy sauce. An easy recipe for orange-sauced chicken is also available from My Recipes.
To prepare the orange chicken stir-fry, whisk 2 tablespoons of cornstarch with 2 tablespoons of soy sauce and 1 3/4 cups of chicken broth to make a smooth sauce. Brown 1 1/4 pounds of sliced chicken in a hot, oiled skillet, stirring frequently as you do so. Toss in 2 minced cloves of garlic and 1 cup each of broccoli florets, bell pepper slices and onion slices. Stir-fry the mixture until the vegetables are tender but still somewhat crunchy. Pour in the cornstarch mixture along with 1/2 cup of orange marmalade. Continue to cook and stir the mixture until the sauce thickens. Serve this orange chicken stir-fry with cooked rice.
To make the orange-sauced chicken, whisk 1/4 cup of fresh orange juice and 1 tablespoon of orange marmalade with 1/4 cup of chicken broth, 1 teaspoon of lemon juice, 3/4 teaspoon of corn starch and 1/8 teaspoon of dried crushed rosemary. Season with salt and black pepper. Lightly coat 2 4-ounce pieces of skinless, boneless chicken breasts with Italian-style bread crumbs. Cook the chicken in a hot, oiled skillet. Brown the chicken on both sides before adding the orange sauce. Cover the skillet, and allow the mixture to simmer for several minutes. Garnish with 1 teaspoon of chopped fresh flat-leaf parsley.