Orange Stir-Fried Chicken
You can never have too many main course recipes, so give Orange Stir-Fried Chicken a try. Watching your figure? This gluten free and dairy free recipe has 1569 calories, 123g of protein, and 23g of fat per serving. This recipe covers 58% of your daily requirements of vitamins and minerals. This recipe serves 1. A mixture of gingerroot, garlic clove, cornstarch, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the orange juice you could follow this main course with the Plum Sherbert with Orange Juice and Plum Wine as a dessert. From preparation to the plate, this recipe takes roughly 57 minutes.
Instructions
Mix soy sauce, 1 teaspoon cornstarch, the gingerroot and garlic in medium glass or plastic bowl. Stir in chicken. Cover and refrigerate 30 minutes.
Mix orange juice and 2 teaspoons cornstarch until cornstarch is dissolved; set aside.
Heat 1 teaspoon of the oil in 10-inch nonstick skillet or wok over high heat.
Add chicken; stir fry 4 to 6 minutes or until chicken is no longer pink in center.
Remove chicken from skillet.
Add remaining 1 teaspoon oil to skillet.
Add mushrooms and carrot; stir-fry about 3 minutes or until mushrooms are tender. Stir in chicken and orange juice mixture.
Heat to boiling, stirring constantly. Boil and stir about 30 seconds or until thickened.