Orange Chicken Stir Fry

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Orange Stir Fried Chicken

Yield 4

Author Judy Doherty

Prep time

10 Min

Cook time

20 Min

Total time

30 Min

This delicious chicken stir-fry cooks to a crisp and is bathed in a ginger orange sauce. You can serve it with brown rice and a salad.

Ingredients

Chicken

• 1 pound boneless skinless chicken breasts, cut into 1-inch chunks
• 1 cup all-purpose flour
• 1 cup cornstarch
• Salt and pepper
• 2 eggs beaten with a little water
• 1/4 cup canola oil

Sauce

• 1 tablespoon fresh grated ginger
• 1 tablespoon oil
• 1 tablespoon minced garlic or garlic paste
• 1 tablespoon soy sauce
• Zest of 1 lemon and one orange
• 1 cup orange juice

Instructions

Chicken

1. Mix the cornstarch and all-purpose flour and add the salt and pepper. Beat the eggs and water. Dip the chicken in the eggs and then into the flour. Place the breaded chicken pieces on a sheet tray in a single layer.
2. Go to the wok, and heat over medium-high. Add the oil. Cook the chicken in 2 batches with the oil until it is done.
3. When the chicken is done, place it all back in the pan. Add the sauce, and bring to a boil. Serve hot.

Sauce

1. Mix the ingredients for the sauce, whisk, and bring to a boil.

Notes

Garnish with red pepper flakes and chopped scallions.

Nutrition Facts

Calories

557.95

Fat

20.93 g

Sat. Fat

1.99 g

Carbs

61.55 g

Fiber

1.55 g

Net carbs

59.98 g

Sugar

5.51 g

Protein

28.57 g

Sodium

436.94 mg

Cholesterol

72.58 mg

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