Chicken Stir-Fry

1
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.

Rating:
★★★★★ 1 vote
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

How to Make Chicken Stir-Fry

Step-by-Step

  • 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.

Printable Recipe Card

About Chicken Stir-Fry

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