Ingredients Meat & Poultry Chicken Chicken Breast Recipes Spicy Orange Chicken Stir-Fry Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Brett Stevens Prep Time: 35 mins Total Time: 40 mins Servings: 8 This sweet and hot Chinese dinner tastes as if it came straight out of the wok, but it's fresh from the freezer. Ingredients ⅓ cup cornstarch 2 cups orange juice ½ cup soy sauce ½ cup rice vinegar ¼ cup honey 4 garlic cloves, minced 1 to 2 teaspoons red-pepper flakes Coarse salt 1 tablespoon vegetable oil, such as safflower 3 pounds boneless, skinless chicken breasts, cut crosswise into ½-inch-wide strips 1 head broccoli, cut into florets, stalks peeled and thinly sliced 1 pound carrots (about 5), peeled and thinly sliced on the diagonal Cooked rice, for serving Directions Place cornstarch in a medium bowl. Gradually whisk in orange juice until smooth. Whisk in soy sauce, vinegar, honey, garlic, and red-pepper flakes; season with salt. Set mixture aside. In a 5-quart nonstick Dutch oven or pot, heat oil over medium-high. Working in batches, cook chicken on one side until slightly browned, 2 to 4 minutes; transfer to a plate, and set aside (chicken will cook more later). Add broccoli, carrots, and 1/2 cup water to pot. Cook, partially covered, until water has evaporated and broccoli is bright green, 3 minutes. Add reserved chicken and cornstarch mixture; bring to a boil. Cook until chicken is opaque throughout and sauce has thickened, 2 to 3 minutes. Serve stir-fry over rice. Cook's Notes For better health, have more vegetables and lean white-meat chicken and less white rice. Rate it Print