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Orange Chicken Stir-Fry

orange chicken stir-fry Entree Asian
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Orange Chicken Stir-Fry
  • Prep 10 min
  • Total 20 min
  • Ingredients 9
  • Servings 4

Ingredients

2
cups uncooked instant rice
2
cups water
3
tablespoons frozen (thawed) orange juice concentrate
2
tablespoons low-sodium soy sauce
1/2
teaspoon cornstarch
1/4
teaspoon garlic powder
1
lb chicken breast strips for stir-fry
1
bag (1 lb) frozen broccoli, carrots and water chestnuts, thawed, drained
Chopped green onions, if desired

Directions

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  • 1
    Cook rice in water as directed on package, omitting salt.
  • 2
    Meanwhile, in small bowl, mix orange juice concentrate, soy sauce, cornstarch and garlic powder until smooth.
  • 3
    Heat 10-inch nonstick skillet over medium-high heat. Add chicken; cook 5 to 8 minutes, stirring frequently, until chicken is no longer pink in center.
  • 4
    Stir in juice concentrate mixture and vegetables. Reduce heat to medium; cover and cook 6 to 8 minutes, stirring occasionally, until vegetables are crisp-tender. Serve over rice. Garnish with onions.

Expert Tips

  • To quickly thaw frozen vegetables, place them in a colander or strainer and rinse with warm water until thawed. Drain very well.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
45
% Daily Value
Total Fat
5g
7%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
340mg
14%
Potassium
530mg
15%
Total Carbohydrate
55g
18%
Dietary Fiber
4g
16%
Sugars
7g
Protein
32g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
45%
45%
Calcium
6%
6%
Iron
30%
30%
Exchanges:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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