Chicken Stir-Fry Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/4 c orange juice
1 1/2 tbsp. cornstarch
1 lb skinless boneless chicken breasts cut into strips
3/4 c reduced-sodium chicken broth
1 1/2 tbsp. reduced-sodium soy sauce
2 1/2 tsp vegetable oil
1 clove garlic minced
1 tbsp. minced fresh ginger or 1 1/2 tsp ground ginger
1 1/2 c snow peas or green beans
1 medium red bell pepper cut into thin strips (about 1 c)
3/4 c sliced green onion
1 c frozen broccoli thawed
1 medium carrot thinly sliced
2 c cooked white rice
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Directions: |
Directions:In a shallow glass bowl combine orange juice and cornstarch and mix well. Stir in chicken. Cover and chill for 2 hours. Drain chicken and discard juice mixture. In a small bowl combine broth and soy sauce. Set aside. In a wok or large nonstick skillet heat oil over medium heat. Add garlic and ginger and stir-fry for 30 seconds. Add chicken and stir-fry 3 min. Add vegetables and stir-fry until crisp-tender (about 5 min). Stir in broth mixture. Place 1/2 c of rice on each serving plate. Top with the chicken mixture dividing evenly.
Short Cut
Use precut vegetables from the produce or salad bar section of the supermarket. |
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Number Of
Servings: |
Number Of
Servings:Serves 4 |
Personal
Notes: |
Personal
Notes: Cook's Tip
In recipes calling for soy sauce choose a reduced-sodium or low-sodium version. You will save 145 to 215 milligrams of sodium per tsp.
To prepare fresh ginger use a paring knife to remove the skin. Thinly slice the peeled ginger then cut into matchstick pieces. Chop or mince as directed.
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