Orange Stir-Fried Chicken

Gluten Free
Dairy Free
Very Healthy
Health score
75%
Orange Stir-Fried Chicken
57 min.
3
531kcal

Suggestions


Are you ready to tantalize your taste buds with a delightful dish that perfectly balances flavor and health? Introducing Orange Stir-Fried Chicken, a vibrant and zesty meal that is not only gluten-free and dairy-free but also packed with nutrients. This recipe is ideal for those looking to enjoy a wholesome lunch or dinner without compromising on taste.

Imagine succulent strips of boneless chicken breast marinated in a savory blend of reduced-sodium soy sauce, ginger, and garlic, then stir-fried to perfection. The addition of fresh mushrooms and shredded carrots adds a delightful crunch and a burst of color, making this dish as visually appealing as it is delicious. The star of the show, however, is the luscious orange juice sauce that brings a refreshing sweetness, perfectly complementing the savory elements.

With a health score of 75, this dish is a guilt-free indulgence that fits seamlessly into a balanced diet. Ready in just 57 minutes and serving three, it’s perfect for family meals or impressing guests. Plus, with a caloric breakdown that emphasizes protein and healthy carbs, you can enjoy this dish knowing you’re nourishing your body.

So, gather your ingredients and get ready to whip up a meal that will leave everyone asking for seconds. Orange Stir-Fried Chicken is not just a recipe; it’s an experience that brings joy to your dining table!

Ingredients

  • tablespoon soy sauce reduced-sodium
  • teaspoon cornstarch 
  • teaspoon ground ginger grated
  •  garlic clove finely chopped
  • pound chicken breast boneless skinless cut into 1/4-inch strips
  • 0.5 cup orange juice 
  • teaspoons cornstarch 
  • teaspoons vegetable oil 
  • ounces mushrooms fresh thinly sliced
  • 0.5 cup carrots shredded
  • cups rice hot cooked

Equipment

  • bowl
  • frying pan
  • wok

Directions

  1. Mix soy sauce, 1 teaspoon cornstarch, the gingerroot and garlic in medium glass or plastic bowl. Stir in chicken. Cover and refrigerate 30 minutes.
  2. Mix orange juice and 2 teaspoons cornstarch until cornstarch is dissolved; set aside.
  3. Heat 1 teaspoon of the oil in 10-inch nonstick skillet or wok over high heat.
  4. Add chicken; stir fry 4 to 6 minutes or until chicken is no longer pink in center.
  5. Remove chicken from skillet.
  6. Add remaining 1 teaspoon oil to skillet.
  7. Add mushrooms and carrot; stir-fry about 3 minutes or until mushrooms are tender. Stir in chicken and orange juice mixture.
  8. Heat to boiling, stirring constantly. Boil and stir about 30 seconds or until thickened.
  9. Serve over rice.

Nutrition Facts

Calories531kcal
Protein31.65%
Fat13.74%
Carbs54.61%

Properties

Glycemic Index
89.94
Glycemic Load
67.28
Inflammation Score
-10
Nutrition Score
31.875651774199%

Flavonoids

Eriodictyol
0.07mg
Hesperetin
4.94mg
Naringenin
0.88mg
Luteolin
0.02mg
Kaempferol
0.05mg
Myricetin
0.05mg
Quercetin
0.17mg

Nutrients percent of daily need

Calories:531.11kcal
26.56%
Fat:7.95g
12.23%
Saturated Fat:1.55g
9.7%
Carbohydrates:71.08g
23.69%
Net Carbohydrates:68.63g
24.96%
Sugar:6.14g
6.83%
Cholesterol:96.77mg
32.26%
Sodium:388.94mg
16.91%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:41.2g
82.4%
Selenium:71.87µg
102.68%
Vitamin B3:19.85mg
99.24%
Vitamin B6:1.48mg
73.9%
Vitamin A:3692.26IU
73.85%
Manganese:1.35mg
67.56%
Phosphorus:499.37mg
49.94%
Vitamin B5:4.27mg
42.71%
Vitamin C:25.64mg
31.08%
Vitamin B2:0.52mg
30.72%
Potassium:1056.14mg
30.18%
Copper:0.46mg
23.21%
Magnesium:83.92mg
20.98%
Vitamin B1:0.26mg
17.06%
Zinc:2.45mg
16.36%
Folate:44.14µg
11.03%
Fiber:2.45g
9.8%
Iron:1.74mg
9.65%
Vitamin K:8.7µg
8.28%
Vitamin B12:0.33µg
5.54%
Vitamin E:0.8mg
5.36%
Calcium:46.69mg
4.67%
Vitamin D:0.3µg
2.02%