Orange-Sauced Chicken Stir-Fry

Orange-Sauced Chicken Stir-Fry

Serves: 4
 
 
Chicken and Poultry
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Orange-Sauced Chicken Stir-Fry, you'll need:
  • 3/4 lb Chicken breast breast boned skinless
  • 1 cup Unsweetened Orange juice
  • 1 tbsp Cornstarch
  • 1 tbsp Dry sherry
  • 1 tbsp Tamari or soy sauce
  • 1/2 tsp Ground ginger Nonstick spray coating
  • 4 cup Broccoli flowerets
  • 1/2 cup Onion sliced
  • 1 tbsp Cooking oil
  • 1
  • 1/3 cup Brown rice cooked & hot
  • 1/2 Orange sliced

Method

  • Rinse chicken; pat dry
  • Cut the chicken into 1" pieces
  • Set aside
  • For sauce stir together orange juice cornstarch sherry tamari sauce and ground ginger
  • Set aside
  • Spray a cold work or large skillet with nonstick coating
  • Preheat wok or skillet over medium heat
  • Add broccoli and onion; stir-fry for 2 or 3 minutes
  • Remove vegetables
  • Add oil to wok or skillet
  • Then add chicken; stir-fry for 2 to 4 minutes or till tender and no longer pink
  • Push chicken from center of wok or skillet
  • Stir sauce; add to the center of the wok or skillet
  • Cook and stir for 2 minutes more
  • Return vegetables to wok or skillet; stir all ingredients together to coat with sauce
  • Serve immediately over rice
  • Garnich w orange slices
Nutritional Facts (Per Serving)
No nutritional facts available.
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