Orange-Sauced Chicken Stir-Fry
Orange-Sauced Chicken Stir-Fry recipe
Yield
4 servingsPrep
15 minCook
10 minReady
25 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
chicken breasts
boneless, skinless |
|
| 1 | cup |
orange juice
unsweetened |
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | tablespoon |
sherry
dry |
|
| 1 | tablespoon |
soy sauce, tamari
or soy sauce |
|
| ½ | teaspoon |
ginger
ground |
|
| 1 | x |
nonstick cooking spray
|
* |
| 4 | cups |
broccoli florets
|
|
| ½ | cup |
onions
sliced |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 ⅓ | cups |
brown rice
cooked, hot, or white rice |
|
| ½ | each |
oranges
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
chicken breasts
boneless, skinless |
|
| 237 | ml |
orange juice
unsweetened |
|
| 15 | ml |
cornstarch
|
|
| 15 | ml |
sherry
dry |
|
| 15 | ml |
soy sauce, tamari
or soy sauce |
|
| 2.5 | ml |
ginger
ground |
|
| 1 | x |
nonstick cooking spray
|
* |
| 946 | ml |
broccoli florets
|
|
| 118 | ml |
onions
sliced |
|
| 15 | ml |
vegetable oil
|
|
| 315 | ml |
brown rice
cooked, hot, or white rice |
|
| 0.5 | each |
oranges
sliced |
|
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.
