Chicken Stir-Fry
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photo by Bergy
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![photo by Bergy](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/23/48/6/pic5leneP.jpg)
![photo by Bergy](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/23/48/6/picKkF1Jj.jpg)
- Ready In:
- 39mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1⁄4 cup orange juice
- 1 1⁄2 tablespoons cornstarch
- 1 lb boneless skinless chicken breast, cut into strips
- 3⁄4 cup reduced-sodium chicken broth
- 1 1⁄2 tablespoons reduced sodium soy sauce
- 2 1⁄2 teaspoons canola oil
- 1 clove garlic, minced
- 1 1⁄2 teaspoons ground ginger
- 1 1⁄2 cups snow peas
- 1 cup red bell pepper, cut into thin strips
- 3⁄4 cup sliced green onion
- 1 cup frozen broccoli, thawed
- 1 medium carrot, thinly sliced
- 2 cups 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.
Questions & Replies
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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