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Orange Chicken Stir-Fry

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Betty Crocker Kitchens
Updated Sep 20, 2016
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Add tangy taste to this classic stir-fry! Serve tasty chicken over rice - perfect for Asian cuisine night.

Orange Chicken Stir-Fry

  • Prep Time 10 min
  • Total 20 min
  • Servings 4
  • Ingredients 9
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Ingredients

  • 2 cups uncooked instant rice
  • 2 cups water
  • 3 tablespoons frozen (thawed) orange juice concentrate
  • 2 tablespoons low-sodium soy sauce
  • 1/2 teaspoon cornstarch
  • 1/4 teaspoon garlic powder
  • 1 lb chicken breast strips for stir-fry
  • 1 bag (1 lb) frozen broccoli, carrots and water chestnuts, thawed, drained
  • Chopped green onions, if desired

Instructions

  • Step 
    1
    Cook rice in water as directed on package, omitting salt.
  • Step 
    2
    Meanwhile, in small bowl, mix orange juice concentrate, soy sauce, cornstarch and garlic powder until smooth.
  • Step 
    3
    Heat 10-inch nonstick skillet over medium-high heat. Add chicken; cook 5 to 8 minutes, stirring frequently, until chicken is no longer pink in center.
  • Step 
    4
    Stir in juice concentrate mixture and vegetables. Reduce heat to medium; cover and cook 6 to 8 minutes, stirring occasionally, until vegetables are crisp-tender. Serve over rice. Garnish with onions.

Nutrition

390 Calories
5g Total Fat
32g Protein
55g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
45
Total Fat
5g
7%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
340mg
14%
Potassium
530mg
15%
Total Carbohydrate
55g
18%
Dietary Fiber
4g
16%
Sugars
7g
Protein
32g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
45%
45%
Calcium
6%
6%
Iron
30%
30%
Exchanges:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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