WE RECOMMEND:

Showers & Parties | Lemon Desserts | Father's Day | Birthdays

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!

Save and Share

false

( 15 Ratings)

15 Ratings

5 Stars

4 Stars 40%

3 Stars 13%

2 Stars 20%

1 Stars 20%

Member Reviews ( 7 )

a46367c9-dd01-4cb3-8b91-0007f92d4902

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

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

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!

Got questions? Our experts have the answers. Ask Betty now.

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.

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 3 of 7 Reviews View All

Posted 9/7/2011 7:08:01 PM REPORT ABUSE ValleyLily said:

Rating:

I tried this recipe twice: the first as written and the second, I doubled the amount of orange juice to try and get more juice and flavor. I used tropicana OJ and I don't know if anyone else has tried that, but it just didn't seem to have enough flavor.

This reply was: Helpful Inspiring