Orange Chicken Stir-Fry
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
17.65 oz
chicken breast
1 c
orange juice
3 tbsp
soy sauce
3 cloves
garlic
2 tsp
Ginger
2 tbsp
vegetable oil
2 c
broccoli
2 c
Carrots
1 c
bell pepper
2 tbsp
cornstarch
2 tbsp
water
1 tsp
salt
Directions
Step 1
In a small bowl, whisk together orange juice, soy sauce, minced garlic, grated ginger, cornstarch, water, and salt.
Step 2
Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
Step 3
In the same skillet, add broccoli, carrots, and bell pepper. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
Step 4
Return the chicken to the skillet and pour the orange sauce over the chicken and vegetables. Cook for an additional 2-3 minutes until the sauce thickens and coats the chicken and vegetables.
Step 5
Serve the orange chicken stir-fry over rice or noodles.
Nutrition Facts
Fat:
5 g
(45
kcal)
Protein:
30 g
(120
kcal)
Carbohydrates:
20 g
(80
kcal)
| Calories | 11.025 kcal | 0.55% |
| Vitamin A | 0.882 IU | 0.1% |
| Monounsaturated Fat | 0.1323 g | 0% |
| Saturated Fat | 0.0441 g | 0.04% |
| Fat | 0.2205 g | 0.16% |
| Carbohydrates | 0.882 g | 0.18% |
| Sodium | 35.28 mg | 7.06% |
| Fibers | 0.1764 g | 0.46% |
| Sugars | 0.441 g | 0% |
| Protein | 1.323 g | 1.56% |
| Vitamin C | 3.528 mg | 3.92% |
| Calcium | 0.2646 mg | 0.05% |
| Iron | 0.3528 mg | 0.07% |
| Potassium | 26.46 mg | 5.29% |
| Alcohol | 0 g | 0% |
| Cholesterol | 2.8665 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.6615 mg | 50.88% |
| Vitamin B12 | 0.441 mcg | 18.38% |
| Vitamin E | 0.1764 mg | 1.18% |
| Zinc | 0.6615 mg | 0.13% |
| Selenium | 1.1025 mcg | 0.22% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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