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Orange-Sauced Chicken Stir-Fry

Orange-Sauced Chicken Stir-Fry

Orange-Sauced Chicken Stir-Fry recipe













Trans-fat Free, Good source of fiber


¾ pound chicken breasts
boneless, skinless
1 cup orange juice
1 tablespoon cornstarch
1 tablespoon sherry
1 tablespoon soy sauce, tamari
or soy sauce
½ teaspoon ginger
1 x nonstick cooking spray
4 cups broccoli florets
½ cup onions
1 tablespoon vegetable oil
1 ⅓ cups brown rice
cooked, hot, or white rice
½ each oranges


Rinse chicken; pat dry. Cut into 1inch pieces. Set aside.

For sauce, stir together orange juice, cornstarch, sherry, tamari sauce, and ground ginger.

Set aside.

Spray a cold work or large skillet with nonstick coating.

Preheat wok or skillet over medium heat.

Add broccoli and onion; stir- fry for 2 or 3 minutes.

Remove vegetables.

Add oil to wok or skillet.

Then, add chicken; stir-fry for 2 to 4 minutes or until tender and no longer pink.

Push chicken from center of wok or skillet.

Stir sauce; add to the center of the wok or skillet.

Cook and stir for 2 minutes more.

Return vegetables to wok or skillet; stir all ingredients together to coat with sauce.

Serve immediately over rice.

Garnish with orange slices.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 324g (11.4 oz)
Amount per Serving
Calories 46616% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 72mg 24%
Sodium 361mg 15%
Total Carbohydrate 21g 21%
Dietary Fiber 3g 12%
Sugars g
Protein 69g
Vitamin A 45% Vitamin C 161%
Calcium 8% Iron 15%
* based on a 2,000 calorie diet How is this calculated?


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