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Freezer Friendly: Sticky Orange Chicken

This Sticky Orange Chicken is absolutely delicious and super easy to make!

If your freezer is ready for you to fill with delicious food, this is a delicious batch cooking freezer friendly recipe that’s just perfect for making ahead. The benefits of batch cooking include saving money, wasting less food and spending more time in the evenings with your family.

This way, you can always have a meal waiting for you at the end of the day. It’s a great way to make weeknight cooking manageable. I hope you enjoy this Sticky Orange Chicken recipe! It’s a staple in our house. I make it often to have on standby in the freezer and it’s also fabulous for entertaining.

Use our hashtag!

We are so excited that you are making a recipe and would love to see how it turns out. Make sure to use the hashtag on social media!

#MANGEONS

Freezer Friendly: Sticky Orange Chicken

1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 5.00 out of 5)
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By Laura Serves: 6
Prep Time: 8 hours Cooking Time: 15 minutes

This Sticky Orange Chicken is absolutely delicious and super easy to make!

Ingredients

  • 2 tsp grated orange zest
  • 160ml freshly squeezed orange juice
  • 120ml dry sherry
  • 2 tbsp hoisin sauce
  • 2 tbsp toasted sesame oil
  • 1 tbsp honey
  • 4 tsp chili sauce
  • 2 tbsp olive oil
  • 1kg boneless skinless chicken breasts, cut into thin strips
  • 1 red pepper, sliced
  • 100g fresh sugar snap peas
  • 2 tsp cornstarch
  • 2 tsp water
  • handful of spring onions, chopped

Instructions

1

In a bowl, mix orange zest, orange juice, sherry, hoisin sauce, sesame oil, honey and chili sauce. Pour half of sauce into small tupperware container; seal tightly.

2

Place chicken in large freezer plastic bag; add remaining half of sauce; seal bag. Refrigerate container of sauce and bag of chicken 8 hours or overnight, or freeze up to 2 months. If sauce and chicken are frozen, place in refrigerator to defrost overnight.

3

Remove chicken from marinade; discard marinade. In wok or a large frying pan, heat olive oil over medium heat. Add chicken; stir-fry until cooked through.

4

Remove chicken. Add red pepper and peas; cook 1 to 2 minutes. Return chicken; add thawed sauce. In small bowl, mix cornstarch and water until smooth; add to sauce. Cook until sauce is thickened.

5

Serve over rice or noodles. Garnish with a sprinkle of cashews and chopped spring onions. Enjoy!

Notes

Use our hashtag! We are so excited that you are making a recipe and would love to see how it turns out. Make sure to use the hashtag on social media! #MANGEONS

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5 Comments

  • Heather Haigh
    August 20, 2019 at 6:25 pm

    Lovely tasty, straight-forward recipe.

  • tracyknixon
    August 21, 2019 at 5:03 am

    Looks delicious!

  • Margaret Gallagher
    August 21, 2019 at 9:00 am

    Sounds delicious

  • James Travis
    August 27, 2019 at 12:31 pm

    Looks fab

  • Charlotte Isobelle
    September 13, 2019 at 10:35 am

    This sounds yummy!

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