Orange Chicken

You can buy chicken ready for stir fry, or use chicken tenderloin strips. I buy boneless breasts and cut them myself because it's much more economical. When I went to the store today, it would have cost me around $12 to buy enough chicken ready for stir fry. I spent $15 on 5lbs. of chicken breasts. I cut the meat into 1/4 inch strips, and froze half for another meal.

4 boneless, skinless chicken breast halves
2 Tbls. soy sauce
1 tsp. corn starch
2 cloves of garlic, minced
1/2 tsp. ground ginger

1/2 cup orange juice
2 tsp. corn starch

1 bunch broccoli, cut into pieces
3 carrots, julienned
1 8 oz. can sliced water chestnuts

Cooked rice

Cut the chicken breasts into 1/4 inch strips. Generally, chicken breasts are difficult to cut, If you freeze them for 30 minutes, they start to firm, and are much easier to slice through!


Combine the soy sauce, corn starch, garlic, and ginger. Pour over chicken and stir to cover all of the meat. Cover and place in the refrigerator to marinate.

You can marinate this for an hour, all day, overnight, or freeze it in Ziploc bags for future use!


While the chicken is marinating, prepare your vegetables.



Place 3 Tbls. oil of your choice in a hot skillet. Saute the marinated chicken until cooked through. Set aside.
Saute vegetables in the same pan. I like to add about a 1/4 cup of water, cover, and steam them. Cook only until tender. You don't want mushy broccoli.


Combine the orange juice and cornstarch. Remove the vegetables from the skillet, and set aside with the chicken, stirring to combine. Pour the orange juice mixture into the skillet, and whisk until thick. Pour the thickened sauce over the chicken and vegetables. Stir. Serve over hot, cooked rice.

This is a favorite meal of our entire family. We often eat with chopsticks for fun when I serve this dinner!

*SAFETY PRECAUTIONS: ALWAYS USE GREAT CARE WHEN WORKING WITH RAW POULTRY! I CLEAN MY CUTTING BOARDS, KNIVES, AND SINKS AND COUNTERS WITH CLOROX WHEN FINISHED.NEVER CUT VEGETABLES ON THE SAME CUTTING BOARD THAT YOU USED TO CUT RAW POULTRY UNTIL IT HAS BEEN PROPERLY CLEANED!