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Orange Stir-Fried Chicken
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Prep Time:
15 minutes
Total Time:
57 minutes
Delicious stir-fry with zesty orange, ginger, and garlic flavors.
Ingredients:
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon grated gingerroot or 1/2 teaspoon ground ginger
  • 1 garlic clove, finely chopped
  • 1 pound boneless skinless chicken breast, cut into 1/4-inch strips
  • 1/2 cup orange juice
  • 2 teaspoons cornstarch
  • 2 teaspoons vegetable oil
  • 3 cups thinly sliced fresh mushrooms (8 ounces)
  • 1 medium carrot, coarsely shredded (1/2 cup)
  • 4 cups hot cooked rice
Instructions:
  • Combine soy sauce, 1 teaspoon of cornstarch, gingerroot, and garlic in a medium glass or plastic bowl. Add chicken and mix well. Refrigerate, covered, for 30 minutes.
  • Whisk together orange juice and 2 teaspoons of cornstarch until smooth; set aside.
  • In a hot skillet or wok, quickly cook the chicken in a teaspoon of oil for 4 to 6 minutes until no longer pink in the center. Remove chicken from skillet.
  • Drizzle the last teaspoon of oil into the skillet. Toss in the mushrooms and carrot, stir-frying for about 3 minutes until mushrooms are tender. Add the chicken and orange juice mixture, bringing it to a boil while stirring constantly. Boil and stir for about 30 seconds until the sauce thickens. Serve over rice.

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