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Orange Stir-Fried Chicken

This stir-fry is the best of both worlds: simple and flavorful. Seasoned with orange, ginger and garlic, it’s delicious!

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 (15) 7 Reviews
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  • Prep Time 15 min
  • Total Time 57 min
  • Servings 0

Ingredients

1
tablespoon reduced-sodium soy sauce
1
teaspoon cornstarch
1
teaspoon grated gingerroot or 1/2 teaspoon ground ginger
1
garlic clove, finely chopped
1
pound boneless skinless chicken breast, cut into 1/4-inch strips
1/2
cup orange juice
2
teaspoons cornstarch
2
teaspoons vegetable oil
3
cups thinly sliced fresh mushrooms (8 ounces)
1
medium carrot, coarsely shredded (1/2 cup)
4
cups hot cooked rice

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Mix soy sauce, 1 teaspoon cornstarch, the gingerroot and garlic in medium glass or plastic bowl. Stir in chicken. Cover and refrigerate 30 minutes.
  • 2 Mix orange juice and 2 teaspoons cornstarch until cornstarch is dissolved; set aside.
  • 3 Heat 1 teaspoon of the oil in 10-inch nonstick skillet or wok over high heat. Add chicken; stir fry 4 to 6 minutes or until chicken is no longer pink in center. Remove chicken from skillet.
  • 4 Add remaining 1 teaspoon oil to skillet. Add mushrooms and carrot; stir-fry about 3 minutes or until mushrooms are tender. Stir in chicken and orange juice mixture. Heat to boiling, stirring constantly. Boil and stir about 30 seconds or until thickened. Serve over rice.

EXPERT TIPS

Expert Tips

If you are watching your sodium intake, use reduced-sodium soy sauce in your favorite recipes. It has about 60 fewer milligrams of sodium per 1/2 tablespoon than regular soy sauce.

Stirring the cornstarch into the orange juice before adding it to the stir fry with allow it to dissolve and help prevent lumps.

Mix things up a bit by serving this stir-fry over hot cooked spaghetti instead of rice.

You can purchase both gingerroot and garlic already chopped. Let these convenience ingredients simplify your life when you’d rather not grate and chop!

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
395
(
Calories from Fat
65 ),
% Daily Value
Total Fat
7 g
7 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
70 mg
70 %;
Sodium
210 mg
210 %;
Total Carbohydrate
54 g
54 %
(Dietary Fiber
2 g
2 %
),
Protein
31 g
31 %
;
% Daily Value*:
Vitamin A
58%;
Vitamin C
10%;
Calcium
4%;
Iron
20%;
Exchanges:
3 Starch; 2 Vegetable; 2 1/2 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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