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Orange Chicken Stir-Fry Recipe

When minutes matter, Evelyn Plyler of Apple Valley, California, stirs up this tasty skillet supper. “This easy stir-fry is great on a busy night,” she writes. “For a chance, you can add or substitute other vegetables.”

This recipe is:

Healthy

Quick

Diabetic Friendly

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Orange Chicken Stir-Fry Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

15 15 30

Ingredients

2 teaspoons cornstarch
1/2 cup reduced-sodium chicken broth
1/3 cup orange juice
2 tablespoons reduced-sodium soy sauce
2 teaspoons sugar
2 teaspoons white wine vinegar
1 teaspoon sesame oil
1/2 pound boneless skinless chicken breasts, cut into strips
2 teaspoons canola oil, divided
1 small sweet red pepper, julienned
1 cup fresh snow peas
1 small onion, halved and sliced
1 teaspoon grated orange peel
1 garlic clove, minced
Hot cooked rice, optional

Directions

In a small bowl, combine cornstarch and broth until smooth. Stir in the orange juice, soy sauce, sugar, vinegar and sesame oil; set aside.
In a large nonstick skillet or wok, stir-fry chicken in 1 teaspoon canola oil over medium-high heat for 5-7 minutes or until juices run clear; remove and keep warm. Stir-fry the red pepper, peas, onion, orange peel and garlic in remaining oil for 3-5 minutes or until crisp-tender. Return chicken to the pan.
Stir orange juice mixture; pour over chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with rice if desired. Yield: 2 servings.

Nutritional Facts 1-1/2 cups (calculated without rice) equals 303 calories, 10 g fat (1 g saturated fat), 63 mg cholesterol, 820 mg sodium, 24 g carbohydrate, 4 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat, 1 starch.

Originally published as Orange Chicken Stir-Fry in Light & Tasty February/March 2007, p14

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Orange Chicken Stir-Fry

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(1-1) of 1 reviews

Reviewed on Apr. 28, 2010 by daisyshae99

I made this exactly as written and my husband and I found it to be well seasoned and perfectly orange. It was subtle, but there. I served this stir fry with a brown rice-wild rice blend from a packet that cooked in the microwave in 90 seconds and I liked the texture this gave it. We just sprinkled some crushed red pepper flakes on top and it was a fabulous week day meal!