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


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  • 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

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.

Printable Recipe Card

About Chicken Stir-Fry

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

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