chicken stir-fry

★★★★★ 1 Review
RevBJFriley avatar
By Rev BJ Friley
from Vicksburg, MS

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.

★★★★★ 1 Review
serves 4
prep time 20 Min
cook time 10 Min
method Stove Top

Ingredients For chicken stir-fry

  • 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 md
    red bell pepper, cut into thin strips (about 1 cup)
  • 3/4 c
    green onion, sliced
  • 1 c
    broccoli, frozen, thawed
  • 1 md
    carrot, thinly sliced
  • 2 c
    white rice, cooked

How To Make chicken stir-fry

  • 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.

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