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Orange Chicken Stir-Fry

Total Time

Prep/Total Time: 20 min.

Makes

4 servings

My husband loves this orange chicken 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
Orange Chicken Stir-Fry Recipe photo by Taste of Home

Ingredients

  • 2 tablespoons canola oil
  • 2 boneless skinless chicken breast halves, cubed
  • 1/4 teaspoon garlic salt
  • 1/2 cup orange juice
  • 2 tablespoons soy sauce
  • 2 teaspoons cornstarch
  • 1/4 teaspoon ground ginger
  • 1 medium navel orange, peeled and sectioned
  • 2 green onions, thinly sliced
  • Hot cooked rice
  • Chopped walnuts and red pepper flakes, optional

Directions

  1. Heat oil in a skillet or wok over medium heat; add chicken, sprinkle with garlic salt. Cook chicken until no longer pink, stirring occasionally, 3-5 minutes.
  2. In a small bowl, combine the orange juice, soy sauce, cornstarch and ground ginger. Pour over chicken. Bring to a boil; cook and stir until thickened, 1 minute. Add orange segments; stir gently. Sprinkle with green onions. Serve with rice. If desired, garnish with chopped walnuts and red pepper flakes.

Nutrition Facts

1 each: 277 calories, 17g fat (2g saturated fat), 42mg cholesterol, 653mg sodium, 12g carbohydrate (8g sugars, 2g fiber), 20g protein.

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