So, no real point in throwing an orange into a chicken stir-fry.

Nothing bad happened, but then nothing really good happened, either.  I just ended up with more-or-less exploded orange segments (still in the peel) scattered throughout the stir-fry.

Fortunately, the rest of the kosher-salt-and-coarse-ground-pepper thing worked out all right.


  • Darin_H says:

    If you’re going for Orange Chicken, use orange juice and not an actual orange.

    • acat says:

      I just throw in frozen orange concentrate, late in the process.
      Less moisture to boil down, and orange flavor seems to dissipate if it’s over the heat too long.
      Just my $0.01. (inflation-adjusted)

  • LiberExMachina says:

    Shoulda peeled the orange first. The zest (the orange, outer part of the peel) is fine, but the pith (the white part of the peel) is bitter and gross.
    But the suggested use of orange juice/concentrate works as well.

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