Chicken Stir-Fry

Rev BJ Friley


Per Serving: Calories 317 (14% from fat)...Carbohydrates 35 grams...Protein 32 grams...Sodium 376 mg...Fat 5 grams...Cholesterol 66mg

SHORT CUT: Use pre-cut vegetables from the produce or salad bar section of the supermarket.

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20 Min
10 Min
Stove Top


1/4 c
orange juice
1 1/2 Tbsp
1 lb
chicken breasts, boneless and skinless, cut into strips
3/4 c
chicken broth, reduced-sodium
1 1/2 Tbsp
soy sauce, reduced-sodium
2 1/2 tsp
vegetable oil
1 clove
garlic, minced
1 Tbsp
minced fresh ginger
1 1/2 c
snow peas or green beans
1 medium
red bell pepper, cut into thin strips (about 1 cup)
3/4 c
green onion, sliced
1 c
broccoli, frozen, thawed
1 medium
carrot, thinly sliced
2 c
white rice, cooked


1In a shallow glass bowl, combine orange juice and cornstarch.

2Mix well.

3Stir in chicken.

4Cover and chill for 2 hours.

5Drain chicken.

6Discard juice mixture.

7In a small bowl, combine broth and soy sauce.

8Set aside.

9In a wok or large non-stick skillet, heat oil over medium heat.

10Add garlic and ginger.

11Stir-fry for 30 seconds.

12Add chicken.

13Stir-fry for 3 minutes.

14Add vegetables.

15Stir-fry until crisp-tender, about 5 minutes.

16Stir in broth mixture.

17Place 1/2 cup of rice on each serving plate.

18Top with the chicken mixture, dividing evenly.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Vegetable
Regional Style: Asian