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Orange-Sauced Chicken Stir-Fry

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Orange-Sauced Chicken Stir-Fry

Orange-Sauced Chicken Stir-Fry recipe

 

Yield

4 servings

Prep

15 min

Cook

10 min

Ready

25 min
Trans-fat Free, Good source of fiber

Ingredients

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

Amount Measure Ingredient Features
340.2 g chicken breasts
boneless, skinless
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237 ml orange juice
unsweetened
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15 ml cornstarch
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15 ml sherry
dry
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15 ml soy sauce, tamari
or soy sauce
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2.5 ml ginger
ground
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1 x nonstick cooking spray
*
946 ml broccoli florets
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118 ml onions
sliced
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15 ml vegetable oil
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315 ml brown rice
cooked, hot, or white rice
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0.5 each oranges
sliced
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Directions

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 Arrow up button

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Nutrition Facts

Serving Size 324g (11.4 oz)
Amount per Serving
Calories 46616% 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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