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
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
-
Step1Cook rice in water as directed on package, omitting salt.
-
Step2Meanwhile, in small bowl, mix orange juice concentrate, soy sauce, cornstarch and garlic powder until smooth.
-
Step3Heat 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.
-
Step4Stir 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 1/2Tips from the Betty Crocker Kitchens
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