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Orange Chicken Stir-Fry

Orange Chicken Stir-Fry
Citrus brightens up the dinner table in this stress-free chicken dish from Janice Mitchell in Aurora, Colorado. With plenty of sauce, the healthy stir-fry tastes great over rice.
6 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 tablespoon cornstarch
  • 2/3 cup orange juice
  • 1-1/4 teaspoons salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 1-1/2 pounds boneless skinless chicken breasts, cut into strips
  • 3 large carrots, julienned
  • 1 medium onion, thinly sliced and separated into rings
  • 3 teaspoons canola oil, divided
  • 1/3 cup reduced-sugar orange marmalade
  • 3 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • Hot cooked rice, optional

Directions

  • In a small bowl, combine cornstarch and orange juice until smooth;
  • set aside. Combine the salt, ginger and pepper; sprinkle over
  • chicken. Set aside.
  • In a large nonstick skillet or wok, stir-fry carrots and onion in 1
  • teaspoon oil until crisp-tender. Remove and keep warm.
  • In the same pan, stir-fry chicken in remaining oil until no longer
  • pink. Stir in the marmalade, brown sugar and lemon juice until
  • marmalade is dissolved.
  • Return carrot mixture to the pan. Stir orange juice mixture; add to
© Taste of Home 2013

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Orange Chicken Stir-Fry (continued)

Directions (continued)

  • pan. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Serve with rice if desired. Yield: 6 servings.
Nutrition Facts: 1 cup (calculated without rice) equals 229 calories, 5 g fat (1 g saturated fat), 63 mg cholesterol, 562 mg sodium, 21 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013