Orange Chicken Stir-Fry

By cserumga

1 cup (calculated without rice) equals 229 calories, 5 g fat (1 g saturated fat), 63 mg cholesterol, 562 mg sodium, 21 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1/2 fat.

Ingredients

• 1 tablespoon cornstarch
• 2/3 cup orange juice
• 1-1/4 teaspoons salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon pepper
• 1-1/2 pounds boneless skinless chicken breasts, cut into strips
• 3 large carrots, julienned
• 1 medium onion, thinly sliced and separated into rings
• 3 teaspoons canola oil, divided
• 1/3 cup reduced-sugar orange marmalade
• 3 tablespoons brown sugar
• 1 tablespoon lemon juice
• Hot cooked rice, optional

Preparation

Step 1

•In a small bowl, combine cornstarch and orange juice until smooth; set aside. Combine the salt, ginger and pepper; sprinkle over chicken. Set aside.

• In a large nonstick skillet or wok, stir-fry carrots and onion in 1 teaspoon oil until crisp-tender. Remove and keep warm.

• In the same pan, stir-fry chicken in remaining oil until no longer pink. Stir in the marmalade, brown sugar and lemon juice until marmalade is dissolved.

• Return carrot mixture to the pan. Stir orange juice mixture; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.