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Low Fat Orange Stir-Fried Chicken Recipe
Ingredients
4 boneless skinless chicken breast
halves (about 1 pound)
1 tablespoon low-sodium soy sauce
1 teaspoon cornstarch
1 teaspoon grated gingerroot or
1/2 teaspoon ground ginger
1 clove garlic, finely chopped
1/2 cup orange juice
2 teaspoons cornstarch
2 teaspoons vegetable oil
3 cups thinly sliced fresh mushrooms, (about 8 ounces)
1/2 cup coarsely shredded carrot, (about 1 medium)
2 cups hot cooked rice
Method
Trim fat from chicken breast halves.
Cut chicken into 1/4-inch strips.
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.
Heat 1 teaspoon of the oil in 10-inch nonstick skillet over high heat.
Add chicken mixture; stir-fry until chicken turns white.
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 30 seconds or until thickened.
Serve over rice.
SERVINGS (ABOUT 3/4 CUP CHICKEN MIXTURE AND 1/2 CUP RICE EACH).
