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Ingredients
| soy sauce: 1 Tbl |
| cornstarch: 1 tsp |
| ginger root: 1 tsp (grated) |
| garlic: 1 clove (finely chopped) |
| chicken breasts: 1 lb (boneless skinless, cut into 1/4-inch strips) |
| orange juice: 1/2 cup |
| cornstarch: 2 tsp |
| vegetable oil: 2 tsp |
| white mushrooms (sliced): 3 cups |
| carrots: 1 (coarsely shredded) |
| white rice: 4 cups (hot cooked) |
Orange Stir-Fried Chicken
Credit: www.bettycrocker.com
User rating:
-
Prep Time
15 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
- Mix soy sauce, 1 teaspoon cornstarch, the gingerroot and garlic in medium glass or plastic bowl. Stir in chicken. Cover and refrigerate 30 minutes.
- Mix orange juice and 2 teaspoons cornstarch until cornstarch is dissolved; set aside.
- Heat 1 teaspoon of the oil in 10-inch nonstick skillet or wok over high heat. Add chicken; stir fry 4 to 6 minutes or until chicken is no longer pink in center. Remove chicken from skillet.
- Add remaining 1 teaspoon oil to skillet. Add mushrooms and carrot; stir-fry about 3 minutes or until mushrooms are tender. Stir in chicken and orange juice mixture. Heat to boiling, stirring constantly. Boil and stir about 30 seconds or until thickened. Serve over rice.