Print Options

Back to Orange Chicken Stir-Fry >

Include these items:

Select reviews >

Taste of Home Logo

Orange Chicken Stir-Fry

 Orange Chicken Stir-Fry
My husband loves this 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
2-3 ServingsPrep/Total Time: 20 min.

Ingredients

  • 2 boneless skinless chicken breast halves, cubed
  • 2 green onions with tops, sliced
  • 2 tablespoons canola oil
  • 1/2 teaspoon cornstarch
  • 1/2 cup orange juice
  • 2 tablespoons soy sauce
  • 1/4 teaspoon ground ginger
  • Hot cooked rice
  • 1 medium navel orange, peeled and sectioned
  • 1/4 cup chopped walnuts
  • 2 tablespoons minced fresh parsley

Directions

  • In a skillet or wok, cook the chicken and onions in oil until chicken
  • is no longer pink.
  • In a small bowl, combine the cornstarch, orange juice, soy sauce and
  • ginger until smooth. Pour over chicken mixture. Bring to a boil;
  • cook and stir for 1 minute or until thickened. Serve with rice. Top
  • with the orange segments, walnuts and parsley. Yield: 2-3 servings.
Nutritional Facts: 1 serving (1 each) equals 277 calories, 17 g fat (2 g saturated fat), 42 mg cholesterol, 653 mg sodium, 12 g carbohydrate, 2 g fiber, 20 g protein.

2 of 2

Orange Chicken Stir-Fry (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.