My husband loves this orange chicken stir-fry, so we have it quite often. I'm delighted with the ingredients as we have six orange trees in our backyard. —Bunny Bronson, Lake Placid, Florida
Ingredients
- 2 tablespoons canola oil
- 2 boneless skinless chicken breast halves, cubed
- 1/4 teaspoon garlic salt
- 1/2 cup orange juice
- 2 tablespoons soy sauce
- 2 teaspoons cornstarch
- 1/4 teaspoon ground ginger
- 1 medium navel orange, peeled and sectioned
- 2 green onions, thinly sliced
- Hot cooked rice
- Chopped walnuts and red pepper flakes, optional
Directions
- Heat oil in a skillet or wok over medium heat. Add chicken; sprinkle with garlic salt. Cook chicken until no longer pink, stirring occasionally, 3-5 minutes.
- In a small bowl, combine orange juice, soy sauce, cornstarch and ginger. Pour over chicken. Bring to a boil; cook and stir until thickened, 1 minute. Add orange segments; stir gently. Sprinkle with green onions. Serve with rice. If desired, garnish with chopped walnuts and red pepper flakes.
