ORANGE STIR-FRIED CHICKEN

 

  • Cooking Time: 12-15
  • Servings:
  • Preparation Time:

Ingredients

  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon grated gingerroot or 1/2 teaspoon ground ginger
  • 1 garlic clove, finely chopped
  • 1 pound boneless skinless chicken breast, cut into 1/4-inch strips
  • 1/2 cup orange juice
  • 2 teaspoons cornstarch
  • 2 teaspoons vegetable oil
  • 3 cups thinly sliced fresh mushrooms (8 ounces)
  • 1 medium carrot, coarsely shredded (1/2 cup)
  • 4 cups hot cooked rice

Directions

  • Mix soy sauce, 1 teaspoon cornstarch, the gingerroot and garlic in medium glass or plastic bowl.
  • Stir in chicken.
  • Cover and refrigerate 30 minutes.
  • Mix orange juice and 2 teaspoons cornstarch until cornstarch is dissolved; set aside.
  • Heat 1 teaspoon of the oil in 10-inch nonstick skillet or wok over high heat.
  • Add chicken; stir fry 4 to 6 minutes or until chicken is no longer pink in center.
  • Remove chicken from skillet.
  • Add remaining 1 teaspoon oil to skillet.
  • Add mushrooms and carrot; stir-fry about 3 minutes or until mushrooms are tender.
  • Stir in chicken and orange juice mixture.
  • Heat to boiling, stirring constantly.
  • Boil and stir about 30 seconds or until thickened.
  • Serve over rice.

Notes

Categories: Main Dish  Poultry  Stove 

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