Chicken Stir-Fry

Rev BJ Friley

By
@RevBJFriley

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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Rating:

Serves:

4

Prep:

20 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

1/4 c
orange juice
1 1/2 Tbsp
cornstarch
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

Directions Step-By-Step

1
In a shallow glass bowl, combine orange juice and cornstarch.
2
Mix well.
3
Stir in chicken.
4
Cover and chill for 2 hours.
5
Drain chicken.
6
Discard juice mixture.
7
In a small bowl, combine broth and soy sauce.
8
Set aside.
9
In a wok or large non-stick skillet, heat oil over medium heat.
10
Add garlic and ginger.
11
Stir-fry for 30 seconds.
12
Add chicken.
13
Stir-fry for 3 minutes.
14
Add vegetables.
15
Stir-fry until crisp-tender, about 5 minutes.
16
Stir in broth mixture.
17
Place 1/2 cup of rice on each serving plate.
18
Top with the chicken mixture, dividing evenly.

About this Recipe

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