Orange Stir-Fried Chicken

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!

Prep Time

15

Minutes

Total Time

57

Minutes

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Health Twist
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.
Success
Stirring the cornstarch into the orange juice before adding it to the stir fry with allow it to dissolve and help prevent lumps.
Substitution
Mix things up a bit by serving this stir-fry over hot cooked spaghetti instead of rice.
Simplify
You can purchase both gingerroot and garlic already chopped. Let these convenience ingredients simplify your life when you’d rather not grate and chop!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 395
    • (Calories from Fat 65 ),
  • Total Fat 7 g
    • (Saturated Fat 2 g,),
  • Cholesterol 70 mg;
  • Sodium 210 mg;
  • Total Carbohydrate 54 g
    • (Dietary Fiber 2 g,
  • Protein 31 g;
Percent Daily Value*:
    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.