Chicken-Orange Stir-Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 (11-ounce) can mandarin oranges in light syrup, undrained 1/3 cup thawed orange juice concentrate, undiluted 2 tablespoons low-sodium soy sauce 1 tablespoon minced peeled fresh ginger 1 1/2 teaspoons apricot preserves 1/2 teaspoon dark sesame oil 1/8 teaspoon chili oil (optional) 1 garlic clove, minced 1/2 pound skinned, boned chicken breasts, cut into bite-size pieces 1 1/2 teaspoons canola or vegetable oil 1 cup (1-inch) diagonally sliced asparagus (about 4 ounces)1/2 cup (3-inch) julienne-cut red bell pepper1/2 cup (3-inch) julienne-cut zucchini (about 1 small)1/2 cup (3-inch) julienne-cut carrot (about 1 medium) 1/2 cup snow peas1/2 cup diagonally sliced celery1/2 pound green beans, trimmed and diagonally sliced1 (8-ounce) package presliced mushrooms 1 1/2 teaspoons cornstarch3 cups hot cooked rice 2 tablespoons slivered almonds, toasted
Drain oranges in a colander over a bowl, reserving syrup.
Combine juice concentrate and the next 6 ingredients (concentrate through garlic) in a bowl, stirring with a whisk. Add chicken; cover and marinate in refrigerator 1 hour.
Heat canola oil in a stir-fry pan or wok over medium-high heat. Add asparagus and the next 6 ingredients (asparagus through green beans); stir-fry for 6 minutes or until crisp-tender. Add mushrooms, and stir-fry for 2 minutes. Remove vegetable mixture from pan. Add chicken mixture to pan, and stir-fry for 4 minutes or until chicken is done. Return vegetable mixture to pan. Combine reserved syrup and cornstarch in a small bowl, stirring well with a whisk. Add syrup mixture to pan, and cook for 1 minute or until slightly thick. Stir in oranges. Serve over rice and almonds.
Serving Size: 4 servings (serving size: 1 1/2 cups chicken mixture, 3/4 cup rice, and 1 1/2 teaspoons almond)
Combine juice concentrate and the next 6 ingredients (concentrate through garlic) in a bowl, stirring with a whisk. Add chicken; cover and marinate in refrigerator 1 hour.
Heat canola oil in a stir-fry pan or wok over medium-high heat. Add asparagus and the next 6 ingredients (asparagus through green beans); stir-fry for 6 minutes or until crisp-tender. Add mushrooms, and stir-fry for 2 minutes. Remove vegetable mixture from pan. Add chicken mixture to pan, and stir-fry for 4 minutes or until chicken is done. Return vegetable mixture to pan. Combine reserved syrup and cornstarch in a small bowl, stirring well with a whisk. Add syrup mixture to pan, and cook for 1 minute or until slightly thick. Stir in oranges. Serve over rice and almonds.
Serving Size: 4 servings (serving size: 1 1/2 cups chicken mixture, 3/4 cup rice, and 1 1/2 teaspoons almond)
Nutritional Info Amount Per Serving
- Calories: 427.0
- Total Fat: 6.1 g
- Cholesterol: 32.9 mg
- Sodium: 369.0 mg
- Total Carbs: 63.5 g
- Dietary Fiber: 6.0 g
- Protein: 22.3 g
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