Chicken Stir-Fry

Ready in 1 hour
1 review(s) averaging 4. 100% would make again

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Try this Chicken Stir-Fry recipe, or contribute your own. "Corn" and "Poultry" are two tags used to describe Chicken Stir-Fry.


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1 Garlic; minced
1 md Red bell pepper; cut
3/4 c Reduced-sodium chicken broth
1 1/2 tb Cornstarch
1 lb Skinless; boneless chicken
1 1/2 tb Reduced-sodium soy sauce
1 1/8 ts Ground ginger
2 c Cooked white rice
1 1/2 c Snow peas or green beans
2 1/2 ts Vegetable oil
1/4 c Orange juice
1 tb Minced fresh ginger -or-
3/4 c Sliced green onion

Original recipe makes 4 Servings



1. In a shallow glass bowl, combine the orange juice and cornstarch; mix well. Stir in chicken. Cover bowl with plastic wrap and refrigerate for 2 hours. 2. Drain chicken; discard juice mixture. In a small bowl, combine broth and soy sauce. Set aside. 3. In a wok or large nonstick skillet, heat oil over medium heat. Add garlic and ginger; stir-fry for 30 seconds. Add chicken; stir-fry for 3 minutes. Add vegetables; stir-fry until crisp-tender, about 5 minutes. Stir in broth mixture. 4. Place 1/2 cup of rice on each serving plate. Top with the chicken mixture, dividing evenly. FROM "HEALTHY MEALS IN MINUTES" From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.

Calories Per Serving: 1690 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Kids like it/easy to make
Julie202 3 years ago

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