Orange Chicken Stir Fry

Orange Chicken Stir Fry
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 437.1
  • Total Fat: 9.5 g
  • Cholesterol: 68.4 mg
  • Sodium: 1,025.3 mg
  • Total Carbs: 54.9 g
  • Dietary Fiber: 7.4 g
  • Protein: 34.1 g

View full nutritional breakdown of Orange Chicken Stir Fry calories by ingredient


Introduction

I make this with the recipies from Self, Magazines Cook Once, Eat Healthy all Week article. For full 6 dinners preare with: Vegtable and Chickpea Ragout, Spicy Thai Soup with Lime Shrimp, Cheesy Shrimp Enchilada Bake, and Sweet Potato Shepherd's Pie. All 6 meals take about 2 1/2 hours.
I make this with the recipies from Self, Magazines Cook Once, Eat Healthy all Week article. For full 6 dinners preare with: Vegtable and Chickpea Ragout, Spicy Thai Soup with Lime Shrimp, Cheesy Shrimp Enchilada Bake, and Sweet Potato Shepherd's Pie. All 6 meals take about 2 1/2 hours.

Number of Servings: 2

Ingredients

    1 chicken breast
    1 cup Broccoli and Red Bell Pepper Mix
    1/2 cup Onion and Garlic Mix
    1 tablespoon vegetable oil for frying
    1/2 teaspoon cornstarch
    2 tablespoons soy sauce
    1/2 cup orange juice or juice from 1 orange
    1/2 teaspoon ground ginger
    2 carrots, sliced thinly
    1 orange
    2 tablespoons minced fresh parsley
    * add red pepper flakes, if you want a bit of a kick

    1 cup cooked long grain white rice

Directions

In a skillet or wok, in the oil cook chicken and carrots. While cooking In a small bowl, combine the cornstarch, orange juice, soy sauce and ginger until smooth. When the chicken is browened add the Broccoli and Red Bell Pepper Mix and the Onion and Garlic Mix. Saute until cooked through . Pour sauce over chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve over rice. Top with orange segments, walnuts and parsley.

****Make sure the carrots are sliced thinly or they wont cook through.

Number of Servings: 2

Recipe submitted by SparkPeople user JONE7007.