Chicken stir-fry

Difficutly: very easy
Time: 30 Min
Portion: 4 servings

1/4 cup orange juice

1-1/2 tablespoons cornstarch

1 pound skinless, boneless chicken breasts, cut into strips

3/4 cup reduced-sodium chicken broth

1-1/2 tablespoons reduced-sodium soy sauce

2-1/2 teaspoons vegetable oil

1 clove garlic, minced

1 tablespoon minced fresh ginger or 1-1/2 teaspoons ground ginger

1-1/2 cups snow peas or green beans

1 medium red bell pepper, cut into thin strips (about 1 cup)

3/4 cup sliced green onion

1 cup frozen broccoli, thawed

1 medium carrot, thinly sliced

2 cups cooked white rice


1) In a shallow glass bowl, combine orange juice and cornstarch; mix well. Stir in chicken. Cover and chill for 2 hours.

2) Drain chicken; discard juice mixture. in a small bowl, combine broth and soy sauce. Set aside

3) In a wok or large nonstick skillet, heat oil over medium heat. Add garlic and ginger; stir-fry for 30 seconds. Add chicken; stir-fry for 3 minutes. Add vegetables; stir-fry until crisp-tender, about 5 minutes. Stir in broth mixture.

4) Place 1/2 cup of rice on each serving plate. Top with the chicken mixture, dividing evenly.

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