My husband loves this orange chicken stir-fry, so we have it quite often. I'm delighted with the ingredients as we have six orange trees in our backyard. —Bunny Bronson, Lake Placid, Florida
Orange Chicken Stir-Fry
Orange Chicken Stir-Fry
Prep Time
20 min
Yield
4 servings
Ingredients
- 2 tablespoons canola oil
- 2 boneless skinless chicken breast halves, cubed
- 1/4 teaspoon garlic salt
- 1/2 cup orange juice
- 2 tablespoons soy sauce
- 2 teaspoons cornstarch
- 1/4 teaspoon ground ginger
- 1 medium navel orange, peeled and sectioned
- 2 green onions, thinly sliced
- Hot cooked rice
- Chopped walnuts and red pepper flakes, optional
Directions
- Heat oil in a skillet or wok over medium heat. Add chicken; sprinkle with garlic salt. Cook chicken until no longer pink, stirring occasionally, 3-5 minutes.
- In a small bowl, combine orange juice, soy sauce, cornstarch and ginger. Pour over chicken. Bring to a boil; cook and stir until thickened, 1 minute. Add orange segments; stir gently. Sprinkle with green onions. Serve with rice. If desired, garnish with chopped walnuts and red pepper flakes.
Nutrition Facts
1 each: 277 calories, 17g fat (2g saturated fat), 42mg cholesterol, 653mg sodium, 12g carbohydrate (8g sugars, 2g fiber), 20g protein.
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