Wednesday, October 12, 2016

Meal under $10: Orange Marmalade Chicken Stir fry

Whenever I have lots of leftover vegetables in my fridge from my weeks meal plan, we often end up making a stir fry on the weekend to help use them up. The great thing about a good stirfry is anything tastes great in the right sauce. Sunday I decided to have an orange flair stirfry and it was so good I wanted to share it with you. The sauce was super simple because it uses bottled orange marmalade jam. Add a few flavorings, saute the veggies and chicken and away you go! A simple, healthy recipe your family will love--and your budget will love it too ;)

*This recipe, along with many other favorites are in our meal planner this week. Head over to our website and login to see this weeks meal plan, grocery list and all of the best deals in your area.

Orange Marmalade Chicken Stir fry

3-4 boneless skinless chicken breasts, cut into long strips
Salt and pepper for chicken (or use Montreal Steak Seasoning)
1 lb. broccoli florets, trimmed
1 red bell pepper, diced or strips
1 onion, diced
Other options: zucchini squash, yellow squash, colored bell peppers, mushrooms, sliced pineapple, etc.
Zest and juice of one orange
1 Tbs. corn starch
3 garlic cloves, minced
1 1/2 cup chicken broth
1 tsp. salt
1 tsp. ginger powder or fresh
1/2 tsp. red pepper flakes
2 Tbs. rice vinegar
24 oz. orange marmalade jam (about 1 1/2 jars)

Cooked rice

Before you begin, add some rice to a rice cooker (or pan) and begin cooking while you prepare the stir-fry. Slice the vegetables into bite sized pieces. Dice the chicken into one inch pieces, or into long, thin strips. In a large saute pan or wok, heat the pan to medium-high heat. Add the olive oil to the pan and let it begin to steam. Add the pieces of chicken to the hot pan and fry until the chicken is golden brown on both sides. Season the chicken with salt and pepper, or a Garlic Pepper or Steak Seasoning. You don't need to cook the chicken all the way through because you will continue to cook it later in the sauce. Remove the chicken from the hot pan and add a little more olive oil to the pan. Once the pan is hot again, add the sliced vegetables and let them cook until 'just tender'--not mushy. Keep the vegetables slightly crisp for better texture. Once the vegetables are cooked, remove them and add them to the bowl with the chicken. In the same pan, add the zest and orange juice to the pan, the cornstarch, garlic cloves, broth, salt, ginger, red pepper flakes and rice vinegar and whisk together until smooth. Add the orange marmalade and continue to whisk on medium-high heat until the sauce begins to thicken from the cornstarch. Once the sauce is the consistency you would like, add the vegetables and chicken back into the sauce to cook for 3-5 minutes, or until your rice is done cooking.

TIP: If you don't like the orange peel from the orange marmalade and that texture in your sauce, you can add the sauce to a blender to puree until smooth (just be careful if it's hot). Or, you can use a hand wand and puree the sauce that way. I like the orange pieces, but not everyone does ;)

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