Orange Stir-Fried Chicken

  • Prep 15 min
  • Total 57 min

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

Steps

  • 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.

  • 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!

Nutrition Facts

Serving Size: 1 Serving
Calories
395
Calories from Fat
65
Total Fat
7 g
Saturated Fat
2 g
Cholesterol
70 mg
Sodium
210 mg
Potassium
490 mg
Total Carbohydrate
54 g
Dietary Fiber
2 g
Protein
31 g
% Daily Value*:
Vitamin A
58%
58%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
20%
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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