Chicken-Orange Stir-Fry

Mandarin oranges and apricot preserves add a fruity sweetness to this veggie-packed chicken stir fry recipe.

Yield: 4 servings (serving size: 1 1/2 cups chicken mixture, 3/4 cup rice, and 1 1/2 teaspoons almond)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 434
  • Calories from fat: 11%
  • Fat: 5.5g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 2.1g
  • Protein: 21.9g
  • Carbohydrate: 76g
  • Fiber: 5.5g
  • Cholesterol: 33mg
  • Iron: 4.6mg
  • Sodium: 313mg
  • Calcium: 94mg


  • 1 (11-ounce) can mandarin oranges in light syrup, undrained
  • 1/3 cup thawed orange juice concentrate, undiluted
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon minced peeled fresh ginger
  • 1 1/2 teaspoons apricot preserves
  • 1/2 teaspoon dark sesame oil
  • 1/8 teaspoon chili oil (optional)
  • 1 garlic clove, minced
  • 1/2 pound skinned, boned chicken breasts, cut into bite-size pieces
  • 1 1/2 teaspoons canola or vegetable oil
  • 1 cup (1-inch) diagonally sliced asparagus (about 4 ounces)
  • 1/2 cup (3-inch) julienne-cut red bell pepper
  • 1/2 cup (3-inch) julienne-cut zucchini (about 1 small)
  • 1/2 cup (3-inch) julienne-cut carrot (about 1 medium)
  • 1/2 cup snow peas
  • 1/2 cup diagonally sliced celery
  • 1/2 pound green beans, trimmed and diagonally sliced
  • 1 (8-ounce) package presliced mushrooms
  • 1 1/2 teaspoons cornstarch
  • 3 cups hot cooked rice
  • 2 tablespoons slivered almonds, toasted


  1. Drain oranges in a colander over a bowl, reserving syrup.
  2. Combine juice concentrate and the next 6 ingredients (concentrate through garlic) in a bowl, stirring with a whisk. Add chicken; cover and marinate in refrigerator 1 hour.
  3. Heat canola oil in a stir-fry pan or wok over medium-high heat. Add asparagus and the next 6 ingredients (asparagus through green beans); stir-fry for 6 minutes or until crisp-tender. Add mushrooms, and stir-fry for 2 minutes. Remove vegetable mixture from pan. Add chicken mixture to pan, and stir-fry for 4 minutes or until chicken is done. Return vegetable mixture to pan. Combine reserved syrup and cornstarch in a small bowl, stirring well with a whisk. Add syrup mixture to pan, and cook for 1 minute or until slightly thick. Stir in oranges. Serve over rice and almonds.
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