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Mix orange juice and cornstarch. Set aside.
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In a wok or large skillet, stir fry chicken in oil for 5 minutes. Remove and set aside.
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Add onion, carrots and celery to wok and stir fry 2 minutes. Add broccoli, ginger root and chicken stock. Cover and cook 3 to 4 minutes or until vegetables are tender crisp.
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Return chicken to wok. Add orange juice mixture, orange rind, salt and pepper.
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Cook until sauce is thickened, about 1 minute. Sprinkle with toasted almonds.
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Serve immediately.
Recipes
Orange and Almond Stir-Fry
This tangy chicken stir-fry is packed with flavour. Stir-fries are a delicious and easy way to ensure that you’re eating your vegetables - this one is teeming with broccoli, carrots, and celery. Almonds add a nutritious protein boost.
Ingredients
- Serves: 4
- Prep Time:
- Cook Time:
- 1 lb (0.5 kg) boneless chicken, cut into strips
- 1/2 cup (125 mL) orange juice
- 1 tsp (5 mL) cornstarch
- 2 tbsp (30 mL) vegetable oil
- 1 onion, medium, cut in half and thinly sliced
- 1 cup (250 mL) carrots, thinly sliced
- 1 stalk celery, thinly sliced
- 2 cups (500 mL) broccoli
- 1 tbsp (15 mL) ginger, fresh, grated
- 1/4 cup (60 mL) chicken broth
- 1 tbsp (15 mL) orange zest, grated
- 1/2 tsp (2.5 mL) salt
- 1/4 tsp (1.25 mL) pepper
- 2 tbsp (30 mL) slivered almonds, toasted
Nutrition Info
- Per 280 g serving Amount
- Calories 230
- Protein 29 g
- Fat 7 g
- Saturated Fat 1 g
- Carbohydrate 14 g
- Fibre 3 g
- Sugar 6 g
- Cholesterol 65 mg
- Sodium 390 mg
- Per 280 g serving % Daily Value
- Potassium 20
- Calcium 6
- Iron 8
- Vitamin A 15
- Vitamin C 100
- Vitamin B6 22
- Vitamin B12 22
- Folate 25
- Magnesium 26
- Zinc 16
