Orange Chicken Stir-Fry Recipe

4.5 4 5
Orange Chicken Stir-Fry Recipe
Orange Chicken Stir-Fry Recipe photo by Taste of Home
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Orange Chicken Stir-Fry Recipe

Read Reviews
4.5 4 5
Publisher Photo
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
MAKES:
2-3 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2-3 servings
TOTAL TIME:
Prep/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.
Originally published as Orange Chicken Stir-Fry in Reminisce September/October 2003, p49

Nutritional Facts

1 each: 277 calories, 17g fat (2g saturated fat), 42mg cholesterol, 653mg sodium, 12g carbohydrate (8g sugars, 2g fiber), 20g protein.

  • 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
  1. In a skillet or wok, cook the chicken and onions in oil until chicken is no longer pink.
  2. 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.
Originally published as Orange Chicken Stir-Fry in Reminisce September/October 2003, p49

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Reviews forOrange Chicken Stir-Fry

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LPHJKitchen User ID: 7521213 265046
Reviewed Apr. 23, 2017

"quick, easy and flavorful! This light meal is one we will definitely add into rotation! I could do without the walnuts but otherwise it was very good!"

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bainmarie User ID: 6813794 56169
Reviewed Aug. 13, 2012

"okay, a little bland"

MY REVIEW
Sunshine2day User ID: 6301703 129437
Reviewed Feb. 23, 2012

"This was really good and easy to make. Loved the fresh ingredients in it. The oranges just set it off nicely."

MY REVIEW
allief13 User ID: 5737080 89379
Reviewed Jan. 4, 2011

"Sauce was very easy to make and the soy sauce and orange juice are a great combination. A side of vegetables is great for additional color and texture."

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