Orange Chicken Stir-Fry

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."

Yield: Serves: 4
Cost per Serving: $2.10
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Nutritional Information

Amount per serving
  • Calories: 336
  • Fat: 13g
  • Saturated fat: 1g
  • Protein: 31g
  • Carbohydrate: 27g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Sodium: 684mg


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