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
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
-
Step1Mix soy sauce, 1 teaspoon cornstarch, the gingerroot and garlic in medium glass or plastic bowl. Stir in chicken. Cover and refrigerate 30 minutes.
-
Step2Mix orange juice and 2 teaspoons cornstarch until cornstarch is dissolved; set aside.
-
Step3Heat 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.
-
Step4Add 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;Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved