QUICK ORANGE CHICKEN STIR-FRY

Quick Orange Chicken Stir-Fry image

When minutes matter, Evelyn Plyler of Apple Valley, California, stirs up this tasty skillet supper. "This easy stir-fry is great on a busy night," she writes. "For a chance, you can add or substitute other vegetables."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 15

Ingredients

2 teaspoons cornstarch
1/2 cup reduced-sodium chicken broth
1/3 cup orange juice
2 tablespoons reduced-sodium soy sauce
2 teaspoons sugar
2 teaspoons white wine vinegar
1 teaspoon sesame oil
1/2 pound boneless skinless chicken breasts, cut into strips
2 teaspoons canola oil, divided
1 small sweet red pepper, julienned
1 cup fresh snow peas
1 small onion, halved and sliced
1 teaspoon grated orange zest
1 garlic clove, minced
Hot cooked rice, optional

Steps:

In a small bowl, combine cornstarch and broth until smooth. Stir in the orange juice, soy sauce, sugar, vinegar and sesame oil; set aside., In a large nonstick skillet or wok, stir-fry chicken in 1 teaspoon canola oil over medium-high heat for 5-7 minutes or until juices run clear; remove and keep warm. Stir-fry the red pepper, peas, onion, orange zest and garlic in remaining oil for 3-5 minutes or until crisp-tender. Return chicken to the pan. , Stir orange juice mixture; pour over chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with rice if desired.

Nutrition Facts : Calories 303 calories, Fat 10g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 820mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges