Orange Stir-Fried Chicken

Gluten Free
Dairy Free
Very Healthy
Health score
75%
Orange Stir-Fried Chicken
57 min.
1
1593kcal

Suggestions


Are you ready to tantalize your taste buds with a vibrant and healthy dish? Introducing Orange Stir-Fried Chicken, a delightful fusion of flavors that will elevate your lunch or dinner experience. This recipe is not only gluten-free and dairy-free, but it also boasts a health score of 75, making it a guilt-free indulgence for anyone looking to maintain a balanced diet.

Imagine tender strips of boneless chicken breast marinated in a zesty blend of soy sauce, garlic, and ginger, then stir-fried to perfection. The addition of fresh mushrooms and coarsely shredded carrots adds a satisfying crunch and a burst of color to your plate. But the star of the show is undoubtedly the luscious orange juice sauce that brings a sweet and tangy twist to this dish, perfectly complementing the savory elements.

Ready in just 57 minutes, this recipe serves one, making it an ideal choice for a quick solo meal or a light dinner. With a caloric breakdown that emphasizes protein while keeping fats and carbs in check, you can enjoy a hearty meal without compromising your health goals. Serve it over a bed of hot cooked rice for a complete and satisfying meal that will leave you feeling energized and fulfilled.

So, gather your ingredients and get ready to whip up this delicious Orange Stir-Fried Chicken that promises to be a hit at your dining table!

Ingredients

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

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

Calories1593kcal
Protein31.65%
Fat13.74%
Carbs54.61%

Properties

Glycemic Index
269.83
Glycemic Load
201.83
Inflammation Score
-10
Nutrition Score
59.905216921931%

Flavonoids

Eriodictyol
0.21mg
Hesperetin
14.82mg
Naringenin
2.65mg
Luteolin
0.07mg
Kaempferol
0.16mg
Myricetin
0.14mg
Quercetin
0.5mg

Nutrients percent of daily need

Calories:1593.34kcal
79.67%
Fat:23.84g
36.68%
Saturated Fat:4.66g
29.1%
Carbohydrates:213.25g
71.08%
Net Carbohydrates:205.9g
74.87%
Sugar:18.43g
20.48%
Cholesterol:290.3mg
96.77%
Sodium:1166.82mg
50.73%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:123.6g
247.21%
Selenium:215.62µg
308.03%
Vitamin B3:59.55mg
297.73%
Vitamin B6:4.43mg
221.71%
Vitamin A:11076.79IU
221.54%
Manganese:4.05mg
202.69%
Phosphorus:1498.12mg
149.81%
Vitamin B5:12.81mg
128.13%
Vitamin C:76.93mg
93.25%
Vitamin B2:1.57mg
92.17%
Potassium:3168.43mg
90.53%
Copper:1.39mg
69.63%
Magnesium:251.76mg
62.94%
Vitamin B1:0.77mg
51.17%
Zinc:7.36mg
49.07%
Folate:132.41µg
33.1%
Fiber:7.35g
29.39%
Iron:5.21mg
28.94%
Vitamin K:26.1µg
24.85%
Vitamin B12:1µg
16.63%
Vitamin E:2.41mg
16.09%
Calcium:140.07mg
14.01%
Vitamin D:0.91µg
6.05%