Chicken Stir-Fry

"This is another one that goes over well. You can double the recipe for a larger group."
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
39mins
Ingredients:
14
Serves:
4
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ingredients

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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

  1. I did a coujple of things differently - I used vegetable broth cut back to 1/2 cup. I didn't have snow peas but added cauliflower, onion, and some mixed frozen corn & peas. Lovely flavor with the garlic & ginger.I also added some chili flakes Thanks Dancer
     
  2. 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.
     
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