Orange-Sauced Chicken Stir-Fry

Course : Chicken
Serves: 4
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3/4 pound Chicken breast breast -- boned skinless
1 cup Unsweetened Orange juice
1 tablespoon Cornstarch
1 tablespoon Dry sherry
1 tablespoon Tamari or soy sauce
1/2 teaspoon Ground ginger
1 spray Nonstick spray coating
4 cups Broccoli flowerets
1/2 cup Onion -- sliced
1 tablespoon Cooking oil
1 1/3 cups Brown rice -- cooked and hot
1/2 medium Orange -- sliced

Preparation / Directions:

Rinse chicken; pat dry. Cut the chicken into 1" pieces. Set aside. For sauce, stir together orange juice, cornstarch, sherry, tamari sauce, and ground ginger. Set aside. Spray a cold work or large skillet with nonstick coating. Preheat wok or skillet over medium heat. Add broccoli and onion; stir-fry for 2 or 3 minutes. Remove vegetables. Add oil to wok or skillet. Then, add chicken; stir-fry for 2 to 4 minutes or till tender and no longer pink. Push chicken from center of wok or skillet. Stir sauce; add to the center of the wok or skillet. Cook and stir for 2 minutes more. Return vegetables to wok or skillet; stir all ingredients together to coat with sauce. Serve immediately over rice. Garnich w orange slices.

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