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Orange Chicken Stir-Fry

Orange Chicken Stir-Fry
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.”
2 ServingsPrep/Total Time: 30 min.

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
© Taste of Home 2013

2 of 2

Orange Chicken Stir-Fry (continued)

Directions (continued)

  • boil; cook and stir for 1 minute or until thickened. Serve with rice
  • if desired. Yield: 2 servings.
Nutrition 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.
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