Orange Chicken and Vegetable Stir-Fry

Gluten Free
Dairy Free
Health score
29%
Orange Chicken and Vegetable Stir-Fry
30 min.
4
581kcal

Suggestions


Are you ready to elevate your weeknight dinners with a burst of flavor? Look no further than this delightful Orange Chicken and Vegetable Stir-Fry! This dish is not only a feast for the eyes but also a wholesome meal that caters to various dietary needs, being both gluten-free and dairy-free. In just 30 minutes, you can whip up a vibrant and satisfying meal that serves four, making it perfect for family dinners or meal prep for the week ahead.

The star of this recipe is the tender, juicy chicken breast, perfectly complemented by a medley of fresh vegetables. The sweet and tangy orange marmalade sauce adds a unique twist that will tantalize your taste buds and leave you craving more. With a caloric breakdown that balances protein, healthy fats, and carbohydrates, this dish is not only delicious but also nutritious.

Imagine the aroma of garlic sizzling in the pan, the vibrant colors of fresh vegetables, and the satisfying crunch of perfectly cooked rice as you serve this dish. Whether it's for lunch, dinner, or a special occasion, this Orange Chicken and Vegetable Stir-Fry is sure to impress. So grab your frying pan and get ready to create a culinary masterpiece that will have everyone asking for seconds!

Ingredients

  • 1.8 cups chicken stock see swanson®
  • cups rice hot cooked
  • tablespoons cornstarch 
  • cloves garlic minced
  • 0.5 cup orange marmalade 
  • pound chicken breast boneless skinless cut into strips
  • tablespoons soya sauce 
  • cups savory vegetable fresh (see Note)

Equipment

  • bowl
  • frying pan

Directions

  1. Stir the cornstarch, stock and soy sauce in a small bowl until the mixture is smooth.
  2. Spray a 12-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute.
  3. Add the chicken and stir-fry until it's well browned, stirring often.
  4. Add the garlic and vegetables and stir-fry for 5 minutes or until the vegetables are tender-crisp.
  5. Stir in the cornstarch mixture and marmalade. Cook and stir until the mixture boils and thickens.
  6. Serve over the rice.

Nutrition Facts

Calories581kcal
Protein25.04%
Fat8.24%
Carbs66.72%

Properties

Glycemic Index
49.75
Glycemic Load
53.84
Inflammation Score
-10
Nutrition Score
28.745652165102%

Flavonoids

Myricetin
0.02mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:581.11kcal
29.06%
Fat:5.37g
8.26%
Saturated Fat:1.24g
7.74%
Carbohydrates:97.76g
32.59%
Net Carbohydrates:91.25g
33.18%
Sugar:25.91g
28.78%
Cholesterol:75.72mg
25.24%
Sodium:873.18mg
37.96%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:36.69g
73.38%
Vitamin A:6993.57IU
139.87%
Vitamin B3:16.21mg
81.07%
Selenium:51.63µg
73.76%
Vitamin B6:1.24mg
61.78%
Manganese:1.18mg
58.8%
Phosphorus:431.08mg
43.11%
Potassium:914.52mg
26.13%
Fiber:6.51g
26.05%
Vitamin B5:2.5mg
25.03%
Magnesium:90.3mg
22.57%
Vitamin C:18.15mg
22.01%
Vitamin B2:0.36mg
21.44%
Vitamin B1:0.32mg
21.18%
Copper:0.38mg
18.9%
Zinc:2.27mg
15.12%
Folate:59.38µg
14.84%
Iron:2.57mg
14.29%
Calcium:78.54mg
7.85%
Vitamin B12:0.23µg
3.78%
Vitamin E:0.34mg
2.24%
Source:Allrecipes