Total Time
3hrs 30mins
Prep 3 hrs 20 mins
Cook 10 mins


Ingredients Nutrition


  1. In a shallow glass bowl, combine orange juice and cornstarch; mix well. Stir in chicken. Cover and chill for 2 hours.
  2. Drain chicken; discard juice mizture. In a small bowl, combine broth ans soy sauce. Set aside.
  3. In a wok or large nonstick skillet, heat oil over medium heat. Add garlic and ginger; stir-fry for 30 seconds. Add chicken; sir-fry for 3 minutes. Add vegetables; stir-fry until crisp-tender, about 5 minutes. Stir in broth mixture.
  4. Place 1/2 cup of rice on each serving plate. Top with the chicken mixture, dividing evenly.


Most Helpful

Very good! I used a little less oil and used olive oil instead. I added a little more garlic and some italian spices.

Rifka February 04, 2008

I really like this dish. It is tasty but it's not heavy.

blkpnthrprincess December 13, 2007

This was time consuming but well worth it. I only had chicken thighs so I went throught the painstaking process of cutting it off the bone and trying to remove all of the fat. I suppose that's really what made it so time consuming! It will be better for us next time when I make it with breast meat. Very tasty.

sweetsouth November 30, 2007

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