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.

★★★★★ 1 vote
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