
Orange-Chili Chicken Stir-Fry
Directions
- PREP TIME
25 minutes - TOTAL TIME
25 minutes - YIELD
1 serving
- 3 tablespoons orange juice
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons chili sauce
- 1/4 teaspoon cornstarch
- 1/8 teaspoon garlic powder
- 1/8 teaspoon crushed red pepper
- 1/3 cup slivered onion
- 1 cup broccoli flowerets
- 1 medium carrot, bias-sliced 1/4-inch thick
- 2 teaspoons vegetable oil
- 4 ounces boneless, skinless chicken breast, cut into bite-size pieces
- 1 cup thinly sliced bok choy
- 1 cup hot cooked brown rice
Directions
- In small bowl stir together orange juice, soy sauce, chili sauce, cornstarch, garlic powder and red pepper. Set aside.
- In wok or large skillet coated with cooking spray, stir-fry onion over medium-high heat for 2 minutes. Add broccoli and carrot. Stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok.
- Add oil to wok. Stir-fry chicken in hot oil over medium-high heat for 2 to 3 minutes or until no longer pink. Stir orange juice mixture. Add to wok. Cook and stir over medium-high heat until boiling. Return vegetables to wok. Stir in bok choy. Cook and stir just until bok choy wilts. Serve over brown rice