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Orange Tamari Chicken Stir Fry

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  Boneless chicken breast halves 3⁄4 Pound
  Unsweetened orange juice 1 Cup (16 tbs)
  Cornstarch 1 Tablespoon
  Dry sherry 1 Tablespoon
  Tamari/Soy sauce 1 Tablespoon
  Ground ginger 1⁄2 Teaspoon
  Nonstick spray 1
  Broccoli flowerets 4 Cup (64 tbs)
  Sliced onion 1⁄2 Cup (8 tbs)
  Cooking oil 1 Tablespoon
  Hot cooked brown rice 1 1⁄3 Cup (21.33 tbs)
  Orange 1⁄2 , sliced

Rinse chicken; pat dry.
Cut the chicken into 1-inch pieces.
Set aside.
For sauce, stir together orange juice, cornstarch, sherry, tamari sauce, and ground ginger.
Set aside.
Spray a cold wok or large skillet with non-stick coating.
Preheat wok or skillet over medium heat.
Add broccoli and onion; sir-fry for 2 to 3 minutes or till crisp-tender.
Remove vegetables.
Add oil to wok or skillet.
Then, add chicken; stir-fry for 2 to 4 minutes or till tender and no longer pink.
Push chicken from center of wok or skillet.
Stir sauce; add to the center of the wok or skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Return vegetables to wok or skillet; stir all ingredients together to coat with sauce.

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Orange Tamari Chicken Stir Fry Recipe