Orange Stir-Fried Chicken |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Adapted from Betty Crocker's Low Fat Cooking. prep time includes marinating time. Ingredients:
1 lb boneless skinless chicken breast |
1 tablespoon low sodium soy sauce |
3 teaspoons cornstarch (divided) |
1 teaspoon ginger (ground) |
1 teaspoon garlic (minced) |
1/2 cup orange juice |
2 teaspoons safflower oil |
3 cups fresh mushrooms (thinly sliced) |
1/2 cup carrot (shredded) |
2 cups jasmine rice (cooked) |
Directions:
1. Trim chicken and cut into 1/4 strips.
2. Mix soy sauce, 1tsp cornstarch, ginger and garlic in medium bowl.
3. Stir in chicken, cover and refrigerate 30 minutes.
4. Mix orange juice and 2tsp cornstarch until dissolved.
5. Heat 1tsp. oil in 10 skillet over high heat. Add chicken mixture; stir until chicken turns white. Remove chicken from skillet.
6. Add remaining oil to skillet. add mushrooms & carrot; stir-fry about 3 minutes or until mushrooms are tender.
7. Stir in chicken & orange juice mixture. Heat to boiling, stirring constantly.
8. Boil and stir until tickened about 30sec.
9. Serve over rice.
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