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Orange Stir-Fried Chicken

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By Betty Crocker Kitchens
Updated Oct 8, 2024
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This stir-fry is the best of both worlds: simple and flavorful. Seasoned with orange, ginger and garlic, it’s delicious!

Orange Stir-Fried Chicken

  • Prep Time 15 min
  • Total 57 min
  • Servings 4
  • Ingredients 11
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Mix orange juice and 2 teaspoons cornstarch until cornstarch is dissolved; set aside.
  • Step 
    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.
  • Step 
    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.

Nutrition

395 Calories
7 g Total Fat
31 g Protein
54 g Total Carbohydrate

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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