Ingredients
4
4 servings
- •½ cup orange juice
- •3 tablespoons soy sauce
- •3 cloves garlic, chopped
- •1 tablespoon grated orange zest
- •1 teaspoon ground ginger
- •½ teaspoon red pepper flakes (Optional)
- •3 tablespoons vegetable oil
- •4 skinless, boneless chicken breast halves, thinly sliced
- •½ cup chicken broth
- •2 tablespoons cornstarch
- •1 (16 ounce) package frozen stir-fry vegetables
- •1 cup sugar snap peas
- •1 cup broccoli florets
- •1 cup sliced carrot
Instructions
- Stir orange juice, soy sauce, garlic, orange zest, ground ginger, and red pepper flakes together in a bowl until thoroughly combined.
- Heat oil in a large skillet or wok over medium-high heat. Cook and stir chicken and orange juice mixture in the hot oil until the chicken is no longer pink in the middle and the juices run clear, 7 to 10 minutes.
- Whisk chicken broth and cornstarch together in a small bowl; stir into the chicken and sauce mixture in small amounts until sauce has thickened to your liking.
- Mix stir-fry vegetables, sugar snap peas, broccoli, and carrot into the chicken and sauce mixture; cook and stir until the vegetables are slightly softened, another 7 to 10 minutes.
Nutritional Facts
Per 4 servings
- Calories: 380
- Carbohydrate: 33g
- Fat: 14g
- Fiber: 8g
- Protein: 32g
- Sugar: 5g
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