Chicken Stir-Fry
photo by Bergy
- Ready In:
- 39mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 59.14 ml orange juice
- 22.18 ml cornstarch
- 453.59 g boneless skinless chicken breast, cut into strips
- 177.44 ml reduced-sodium chicken broth
- 22.18 ml reduced sodium soy sauce
- 12.32 ml canola oil
- 1 clove garlic, minced
- 7.39 ml ground ginger
- 354.88 ml snow peas
- 236.59 ml red bell pepper, cut into thin strips
- 177.44 ml sliced green onion
- 236.59 ml frozen broccoli, thawed
- 1 medium carrot, thinly sliced
- 473.18 ml cooked white rice
directions
- In a shallow glass bowl, combine orange juice and cornstarch; mix well.
- Stir in chicken.
- Cover and chill for 2 hours or as long as you can.
- Drain chicken; discard juice mixture.
- In a small bowl, combine broth and soy sauce.
- Set aside.
- In a wok or large non-stick skillet, heat canola oil over medium heat.
- Add garlic and ginger; stir-fry for 30 seconds.
- Add chicken; stir-fry for 3 minutes.
- Add vegetables; stir-fry until crisp-tender, about 5 minutes.
- Stir in broth mixture.
- Place 1/2 cup of rice on each serving plate.
- Top with the chicken mixture, dividing evenly.
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Reviews
-
The recipe was okay but we probably wouldn't make it again. We followed the recipe exactly but it turned into a soupy mess that we had to thicken up with cornstarch at the end. The flavor was a little bland. I wasn't going to rate it at all but my husband insisted it was the fair thing to do, sorry.
RECIPE SUBMITTED BY
Dancer
Guelph, 0