Orange Chicken Stir-Fry

Orange Chicken Stir-Fry Recipe
Photo: Dominic Perri; Styling: Gerri Williams for James Reps
Tracy Murphy, 53, Syracuse, N.Y.

"This recipe is very versatile. I'll use pork instead of chicken, or raspberry jam in place of marmalade."


Serves: 4

Recipe Time

Prep: 15 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 336
Fat 13 g
Satfat 1 g
Protein 31 g
Carbohydrate 27 g
Fiber 4 g
Cholesterol 0.0 mg
Sodium 684 mg


Salt and pepper
4 cups broccoli florets
1 pound boneless, skinless chicken breasts, cut into 1/2-inch strips
1 teaspoon 5-spice powder
2 tablespoons vegetable oil
3 scallions, white and light green parts separated from dark green parts, thinly sliced
1/3 cup orange marmalade
2 tablespoons low-sodium soy sauce
2 cups cooked brown rice for serving, optional
1/3 cup sliced almonds, toasted


1. Bring a large pot of salted water to a boil over high heat. Add broccoli; return to a boil. Cook until bright green, about 1 minute; drain.

2. Season chicken with salt, pepper and 5-spice powder. Warm oil in a large skillet over medium-high heat; add chicken and cook for 1 minute without stirring. Continue to cook, stirring, until cooked through, about 2 minutes.

3. Add white and light green parts of scallions. Sauté for 30 seconds. Stir in broccoli, marmalade and soy sauce. Cook, stirring, until broccoli is crisp-tender, about 3 minutes.

4. Serve over brown rice, if desired, sprinkled with scallion greens and almonds.

Tracy Murphy, 53, Syracuse, N.Y.,

All You

February 2014
My Notes

Only you will be able to view, print, and edit this note.

Add Note