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Orange Chicken and Vegetable Stir Fry - Lunch Version

<p>This Orange Chicken Stir-Fry will amaze you with it's simplicity, and it's so delicious.</p>
6 Servings Recipe By

Ingredients

  • 1/2 cups Orange Juice
  • 2 tablespoons Soy Sauce
  • 2 tablespoons Vinegar
  • 2 teaspoons mince Garlic, Cloves
  • 1 teaspoon Ginger, Ground
  • 1 teaspoon Sugar
  • 1 tablespoon Olive Oil
  • 2 1/2 cups dice Chicken, Boneless Breasts
  • 1/4 teaspoons Black Pepper
  • 1/8 teaspoons Salt
  • 3 tablespoons Cornstarch
  • 1/2 cups dice Onion
  • 2 cups Broccoli Cuts, Frozen
  • 1/2 cups dice Celery
  • 1 cup dice Carrot
  • 1/2 cups dice Mushrooms
  • 1 cup dice Bell Pepper, Green
  • 3 cups cook White Rice, Long-Grain

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup stir fry & 1/2 cup rice
  • 364 Calories
  • 5g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 55mg Cholesterol
  • 366mg Sodium
  • 54g Total Carb
  • 3g Fiber
  • 5g Total Sugars (Includes 1g Added Sugars)
  • 23g Protein
  • 7 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine orange juice, soy sauce, vinegar, garlic, ginger and sugar into a bowl and mix well.
  2. In a large skillet, heat olive oil over medium heat.
  3. Season chicken with the salt and pepper and then cover with the corn starch. Using your hands, rub the corn starch into the chicken pieces.
  4. Place chicken and onion into the skillet and cook for 4-5 minutes until chicken is cooked through.
  5. Add in broccoli, celery, carrots, mushrooms, and bell pepper.
  6. Stir fry them with the chicken and onion for 2 minutes.
  7. Slowly add the sauce into the pan and continue to cook for another 5 minutes
  8. Serve over rice.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine orange juice, soy sauce, vinegar, garlic, ginger and sugar into a bowl and mix well.
  2. In a large skillet, heat olive oil over medium heat.
  3. Season chicken with the salt and pepper and then cover with the corn starch. Using your hands, rub the corn starch into the chicken pieces.
  4. Place chicken and onion into the skillet and cook for 4-5 minutes until chicken is cooked through.
  5. Add in broccoli, celery, carrots, mushrooms, and bell pepper.
  6. Stir fry them with the chicken and onion for 2 minutes.
  7. Slowly add the sauce into the pan and continue to cook for another 5 minutes.
  8. Remove from heat and allow to cool.
  9. Divide rice into indicated number of pint freezer bags.
  10. Divide chicken and sauce mix into indicated number of quart freezer bags.
  11. Place one rice bag inside each chicken bag, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave for 1-2 minutes, or until warm.

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