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Orange Chicken Stir Fry Recipe

Orange Chicken Stir Fry Recipe made with Truvia

Savor the sweet and tangy taste of this fulfilling stir fry recipe developed by Hungry Girl. Made with Truvía® Brown Sugar Blend, this main course has 16% fewer calories* and 51% less sugar* than the regular brown sugar-sweetened version. Makes 4 servings.

Serving size: 1⁄4 of stir fry

Calories: 250 Calories

Ingredients

  • 1⁄3 cup fresh orange juice (about 2 oranges' worth)

  • 1⁄3 cup fat-free chicken broth

  • 3 Tbsp Truvía® Brown Sugar Blend

  • 1 Tbsp cornstarch

  • 1 Tbsp seasoned rice vinegar

  • 1 Tbsp orange zest

  • 1 Tbsp lite/low-sodium soy sauce

  • 1 1⁄2 tsp chopped garlic

  • 1⁄2 tsp ground ginger

  • 1 lb. raw boneless skinless chicken breast, cut into 1-inch cubes

  • 1⁄8 tsp each salt and black pepper

  • 1⁄4 cup egg whites or fat-free liquid egg substitute

  • 3 Tbsp whole-wheat flour

  • 6 cups frozen Asian-style stir-fry vegetables

  • 1⁄4 cup chopped scallions

Directions

  • 1.

    To make the sauce, in a medium bowl, combine orange juice, broth, Truvía® Brown Sugar Blend, and cornstarch. Stir to dissolve. Add vinegar, zest, soy sauce, garlic, and ginger. Mix well.

  • 2.

    In a wide bowl, season chicken with salt and pepper. Top with egg whites/substitute, and toss to coat. One at a time, shake chicken pieces to remove excess egg whites/substitute and coat with flour.

  • 3.

    Bring a wok (or extra-large skillet) sprayed with nonstick spray to medium-high heat. Add stir-fry veggies, and 1⁄4 cup water. Cover and cook for 8 minutes, or until thawed.

  • 4.

    Uncover, and cook and stir until excess water has evaporated, about 2 minutes. Add chicken and cook and stir until lightly browned, about 3 more minutes.

  • 5.

    Give the sauce mixture a stir, and add to the wok. Cook and stir until chicken is cooked through, veggies are hot, and sauce has thickened and coated contents of the wok, about 5 minutes.

  • 6.

    Serve sprinkled with scallions.

*This stir fry has 250 calories and 13 grams of sugar per serving compared to regular brown sugar-sweetened version which has 300 calories and 27 grams of sugar.

Nutrition Per Serving

Calories 250
Total Fat 3g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 70mg
Sodium 440mg
Total Carbohydrate 29g
Dietary Fiber 5g
Sugars 13g
Erythritol 5g
Protein 2g
Vitamin A 0% DV
Vitamin C 25% DV
Calcium 4% DV
Iron 4% DV
Orange Chicken Stir Fry Recipe

Serving size: 1⁄4 of stir fry
Calories: 250 Calories

Ingredients

  • 1⁄3 cup fresh orange juice (about 2 oranges' worth)

  • 1⁄3 cup fat-free chicken broth

  • 3 Tbsp Truvía® Brown Sugar Blend

  • 1 Tbsp cornstarch

  • 1 Tbsp seasoned rice vinegar

  • 1 Tbsp orange zest

  • 1 Tbsp lite/low-sodium soy sauce

  • 1 1⁄2 tsp chopped garlic

  • 1⁄2 tsp ground ginger

  • 1 lb. raw boneless skinless chicken breast, cut into 1-inch cubes

  • 1⁄8 tsp each salt and black pepper

  • 1⁄4 cup egg whites or fat-free liquid egg substitute

  • 3 Tbsp whole-wheat flour

  • 6 cups frozen Asian-style stir-fry vegetables

  • 1⁄4 cup chopped scallions

Directions

  • 1.  

    To make the sauce, in a medium bowl, combine orange juice, broth, Truvía® Brown Sugar Blend, and cornstarch. Stir to dissolve. Add vinegar, zest, soy sauce, garlic, and ginger. Mix well.

  • 2.  

    In a wide bowl, season chicken with salt and pepper. Top with egg whites/substitute, and toss to coat. One at a time, shake chicken pieces to remove excess egg whites/substitute and coat with flour.

  • 3.  

    Bring a wok (or extra-large skillet) sprayed with nonstick spray to medium-high heat. Add stir-fry veggies, and 1⁄4 cup water. Cover and cook for 8 minutes, or until thawed.

  • 4.  

    Uncover, and cook and stir until excess water has evaporated, about 2 minutes. Add chicken and cook and stir until lightly browned, about 3 more minutes.

  • 5.  

    Give the sauce mixture a stir, and add to the wok. Cook and stir until chicken is cooked through, veggies are hot, and sauce has thickened and coated contents of the wok, about 5 minutes.

  • 6.  

    Serve sprinkled with scallions.
Orange Chicken Stir Fry is rated 4.6 out of 5 by 13.
Rated 5 out of 5 by from No leftovers!! So happy that I tried this super delish dish. My entire family enjoyed it, kids & toddlers included! Very easy to make, I had most of the items on hand and love that it is made with Truvia since the taste is impeccable and a bonus that we all enjoyed it with a fraction of the sugar content.
Date published: 2017-01-05
Rated 5 out of 5 by from Fast and delicious The first time I tried this I was worried that my children wouldn't like it, they're not to big on stir fry. I told them to at least try it and if they didn't like it I'd make them something else, it is now a family favorite and I have to double the recipe every time I make it. I love the fact that it's good for them too.
Date published: 2017-01-04
Rated 4 out of 5 by from Delicious I used already cooked chicken and it turned out great!
Date published: 2017-01-04
Rated 5 out of 5 by from Variety meal I am always looking for something different for the main meal. This is exactly what I've been looking for.
Date published: 2016-02-22
Rated 5 out of 5 by from orange chicken stir fry great dish crunchy AND DEICIOUS FOR ALL AND EASY TO MAKE
Date published: 2016-02-20
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