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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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My husband loves this stir-fry, so we have it quite often. I'm delighted with the ingredients as we have six orange trees in our backyard. -Bunny Bronson, Lake Placid, Florida Ingredients:
2 boneless skinless chicken breast halves, cubed |
2 green onions with tops, sliced |
2 tablespoons canola oil |
1/2 teaspoon cornstarch |
1/2 cup orange juice |
2 tablespoons soy sauce |
1/4 teaspoon ground ginger |
hot cooked rice |
1 medium navel orange, peeled and sectioned |
1/4 cup chopped walnuts |
2 tablespoons minced fresh parsley |
Directions:
1. In a skillet or wok, cook the chicken and onions in oil until chicken is no longer pink.
2. In a small bowl, combine the cornstarch, orange juice, soy sauce and ginger until smooth. Pour over chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with rice. Top with the orange segments, walnuts and parsley. Yield: 2-3 servings.
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