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Easy Orange Chicken Strip Stir-Fry


Easy Orange Chicken Strip Stir-Fry

Easy Orange Chicken Strip Stir-Fry

PREP TIME: 15min COOK TIME: 15min
Serves 6

PREP TIME: 15min COOK TIME: 15min
Serves 6

  • 530
  • 35g
  • 900mg
  • 2g
    Sat. Fat
  • 12g
  • Expand

Ingredients Ingredients


1 cuporange juice

2 sauce

1 tbsp.cornstarch

1/2 tsp.salt

1/4 pepper

3 tbsp. peanut or canola oil, divided

2 clovesgarlic, minced

2 tsp.fresh ginger

1 1/2 cupbroccoli florets

1 small red bell pepper, julienned

1 small onion, sliced

1 8 fresh shiitake mushrooms, sliced

1/2 cupbaby corn

4 cupscooked rice, for serving

1/2 cuptoasted nuts (walnuts or peanuts) if desired

Step 1

Step 1


In a 2-cup measuring cup, whisk together the orange juice, soy sauce and cornstarch. Set aside.

Step 1
Step 2

Step 2

Step 2


Season the chicken with salt and black pepper. In a wok or large skillet, heat 2 tablespoons of oil over medium-high heat. Add the seasoned chicken and stir-fry until browned and cooked through, about 5 minutes. Chicken is done when a meat thermometer inserted in the center reaches 170°F. Transfer to a plate.

Step 3

Step 3


Add the remaining 1 tablespoon of oil to the wok. Stir-fry the garlic and ginger for 30 seconds until fragrant. Add the broccoli florets, red bell pepper, onion, shiitake mushrooms and baby corn. Stir-fry for 2 to 3 minutes, until vegetables are tender-crisp. Add the cooked chicken back to the wok and heat through.

Step 3
Step 4

Step 4

Step 4


Whisk the orange juice mixture into the wok and bring to a simmer. Simmer for about 5 minutes, until sauce has thickened. Divide rice among 6 plates. Top with Easy Orange Chicken Strip Stir-Fry. Garnish with toasted nuts, if desired. Serve with hot tea.

tip TIP

TIP: Want a 10-minute chicken stir-fry? Try using pre-cut Asian vegetable mixes. You can find trays of fresh stir-fry mixes in the produce section or bags of frozen in the freezer aisle of most grocery stores.

Ta Da Ta Da

Easy Orange Chicken Strip Stir-Fry

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Mouth-watering goodness. Serves 6

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