Chicken Stir-Fry
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 317 14 5g 376mg 35g 32g 66mg


INGREDIENTS:
1/4 cup orange juice 1-1/2 tablespoons cornstarch 1 pound skinless, boneless chicken breasts, cut into strips
1-1/2 tablespoons reduced-sodium soy sauce 3/4 cup reduced-sodium chicken broth 2-1/2 teaspoons vegetable oil
1 clove garlic, minced 1 tablespoon minced fresh ginger or 1-1/2 teaspoons ground ginger 1-1/2 cups snow peas or green beans
1 medium red bell pepper, cut into thin strips (about 1 cup) 3/4 cup sliced green onion 1 cup frozen broccoli, thawed
1 medium carrot, thinly sliced 2 cups cooked white rice


1 In a shallow glass bowl, combine orange juice and cornstarch; mix well. Stir in chicken. Cover and chill for 2 hours.
2 Drain chicken; discard juice mixture. In a small bowl, combine broth and soy sauce. Set aside.
3 In a wok or large nonstick skillet, heat oil over medium heat. Add garlic and ginger; stir-fry for 30 seconds. Add chicken; stir-fry for 3 minutes. Add vegetables; stir-fry until crisp-tender, about 5 minutes. Stir in broth mixture.
4 Place 1/2 cup of rice on each serving plate. Top with the chicken mixture, dividing evenly.

Back