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Photo: David Prince Photo by: Photo: David Prince

Orange Pork and Broccoli Stir-Fry

Real Simple APRIL 2004

  • Yield: 4 servings
  • Prep time:20 Minutes


  • 2 pork tenderloins (1 1/2 to 2 pounds total), 4 skinless, boneless chicken-breast halves, or 1 1/2 pounds skinless salmon fillet -- meat or fish cut into bite-size pieces
  • 2 tablespoon sherry or white wine
  • 1/2 teaspoon crushed red pepper flakes
  • 4 tablespoons cornstarch
  • 1 orange, zest grated and juice squeezed
  • 1/2 cup chicken broth
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 2 tablespoons canola oil
  • 1 onion, cut into thin wedges
  • 1/2 bunch broccoli (1/2 pound), cut into small pieces, stalks peeled and thinly sliced (3 cups)


In a bowl, toss the meat or fish with the sherry, red pepper, and 2 teaspoons of the cornstarch. In a measuring cup, combine the orange juice, chicken broth, soy sauce, sugar, and the remaining cornstarch.

In a large nonstick skillet or wok, heat the oil over medium-high heat. Add the orange zest and let it sizzle for 1 minute. Add the onion and the meat or fish and cook, stirring, until cooked through, 2 to 5 minutes. Add the orange-juice mixture and broccoli. Simmer 5 minutes or until the broccoli is tender.

Nutritional Information

Amount per serving
  • Calcium: 54mg
  • Calories: 383
  • Calories from fat: 0%
  • Carbohydrate: 19g
  • Cholesterol: 111mg
  • Fat: 14g
  • Fiber: 3g
  • Iron: 3mg
  • Protein: 43mg
  • Saturated fat: 3g
  • Sodium: 647mg

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Orange Pork and Broccoli Stir-Fry recipe