Orange-Ginger Chicken Stir Fry
Created by ellie on April 23, 2024
- Servings: 6
- Prep Time: 15m
- Cook Time: 30m
- Recipe #42732
Ingredients
- 3 tablespoons olive oil
- 1 pound carrots, cut into bite-size strips
- 1 red bell pepper, cut into bite size strips
- 1 pound chicken breast halves, boneless and skinless, cut into 1 inch pieces
- 1 cup frozen edamame, thawed
- 1 tablespoon ginger, grated
- 3 cloves garlic, minced
- 1/4 teaspoon crush red pepper, optional
- 1 1/2 cups chicken broth
- 1/4 cup frozen orange juice concentrate, thawed
- 2 tablespoons soy sauce
- 3 tablespoons cornstarch
- 2 tablespoons water
- 3 cups quinoa, cooked and hot (for serving)
- 1 tablespoon sesame seeds, toasted
- Crushed red pepper, optional
How to Make
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Step 1: In a skillet on medium heat heat 1 tablespoon oil and then add the carrots and cook stirring for 5 minutes. Stir in the red bell pepper and cook stirring for 3-5 minutes or until carrots are tender. Transfer to a bowl.
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Step 2: In the same skillet on medium high heat heat 1 tablespoon oil and then add the chicken and cook stirring for 4-5 minutes or until chicken is no longer pink and transfer the chicken to the same bowl as the vegetables along with the edamame.
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Step 3: In the same skillet over medium heat heat 1 tablespoon oil and add the ginger and garlic and 1/2 teaspoon crushed red pepper if desired; cook and stir for under a minute and then stir in the broth orange juice and soy sauce and bring to a boil.
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Step 4: In a small cup or bowl combine the cornstarch and water and stir into the broth mixture; simmer uncovered fo a few minutes and then stir in the chicken and vegetable mixture and cook until heated through.
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Step 5: Serve over the quinoa and sprinkle with sesame seeds and additional crushed red pepper, if desired.
Nutritional Facts
- Serving Size: 1 (385.2 g)
- Calories 362
- Total Fat - 14.1 g
- Saturated Fat - 2.1 g
- Cholesterol - 181.4 mg
- Sodium - 755.9 mg
- Total Carbohydrate - 37.3 g
- Dietary Fiber - 7 g
- Sugars - 6.9 g
- Protein - 22.2 g
- Calcium - 78 mg
- Iron - 4.5 mg
- Vitamin C - 44.5 mg
- Thiamin - 0.3 mg