Name: Orange Chicken Stir-Fry
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 2 boneless skinless chicken breast halves, cubed; 1/4 teaspoon garlic salt; 1/2 cup orange juice; 2 tablespoons soy sauce; 2 teaspoons cornstarch; 1/4 teaspoon ground ginger; 1 medium navel orange, peeled and sectioned; 2 green onions, thinly sliced; Hot cooked rice; Chopped walnuts and red pepper flakes, optional

My husband loves this orange chicken 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

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Orange Chicken Stir-Fry

3.9 | 9 Reviews Add your review

Yield:4 servings

Prep:20 min

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Ingredients

2 tablespoons canola oil
2 boneless skinless chicken breast halves, cubed
1/4 teaspoon garlic salt
1/2 cup orange juice
2 tablespoons soy sauce
2 teaspoons cornstarch
1/4 teaspoon ground ginger
1 medium navel orange, peeled and sectioned
2 green onions, thinly sliced
Hot cooked rice
Chopped walnuts and red pepper flakes, optional

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Directions

Heat oil in a skillet or wok over medium heat. Add chicken; sprinkle with garlic salt. Cook chicken until no longer pink, stirring occasionally, 3-5 minutes.

In a small bowl, combine orange juice, soy sauce, cornstarch and ginger. Pour over chicken. Bring to a boil; cook and stir until thickened, 1 minute. Add orange segments; stir gently. Sprinkle with green onions. Serve with rice. If desired, garnish with chopped walnuts and red pepper flakes.

Nutrition Facts

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

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