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Quick Orange Chicken Stir-Fry

When minutes matter, Evelyn Plyler of Apple Valley, California, stirs up this tasty skillet supper. “This easy stir-fry is great on a busy night,” she writes. “For a chance, you can add or substitute other vegetables.”
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings


  • 2 teaspoons cornstarch
  • 1/2 cup reduced-sodium chicken broth
  • 1/3 cup orange juice
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons sugar
  • 2 teaspoons white wine vinegar
  • 1 teaspoon sesame oil
  • 1/2 pound boneless skinless chicken breasts, cut into strips
  • 2 teaspoons canola oil, divided
  • 1 small sweet red pepper, julienned
  • 1 cup fresh snow peas
  • 1 small onion, halved and sliced
  • 1 teaspoon grated orange zest
  • 1 garlic clove, minced
  • Hot cooked rice, optional


  • In a small bowl, combine cornstarch and broth until smooth. Stir in the orange juice, soy sauce, sugar, vinegar and sesame oil; set aside.
  • In a large nonstick skillet or wok, stir-fry chicken in 1 teaspoon canola oil over medium-high heat for 5-7 minutes or until juices run clear; remove and keep warm. Stir-fry the red pepper, peas, onion, orange zest and garlic in remaining oil for 3-5 minutes or until crisp-tender. Return chicken to the pan.
  • Stir orange juice mixture; pour over chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with rice if desired.
Nutrition Facts
1-1/2 cups: 303 calories, 10g fat (1g saturated fat), 63mg cholesterol, 820mg sodium, 24g carbohydrate (14g sugars, 4g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat, 1 starch.
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