Orange-Ginger Chicken Stir-Fry


  • 3/4 cups POLANER Sugar Free Orange Marmalade or Sugar Free Pineapple Preserves
  • 1/4 cup soy sauce, light
  • 2 tbls. rice wine vinegar, or cider vinegar
  • 1 tablespoon cornstarch
  • 1 tablespoon canola oil
  • 3 green onions, diagonally into 1-inch pieces
  • 1 red bell pepper, cut into 1
  • 2 cups broccoli florets
  • 1/2 cup 1 medium carrot, julienne-cut
  • 1/2 cup mushrooms, sliced
  • 1 tablespoon fresh ginger, minced
  • 1 1/2 clove garlic, minced
  • 3/4 lbs. boneless skinless chicken breast, cut into 1/2" strips
  • 2 cups brown rice, hot cooked
  • 2 tbls. slivered almonds, toasted


Preparation time: 15 minutes Cook time: 20 minutes

COMBINE marmalade, soy sauce, vinegar and cornstarch in small bowl; stir to dissolve cornstarch. Set aside.

HEAT oil in large skillet or wok over medium-high heat. Add green onions, bell pepper, broccoli and carrots; stir-fry 6 minutes or until

crisp-tender. Add mushrooms and stir-fry 2 minutes. Remove from pan; keep warm.

ADD ginger, garlic and chicken to hot skillet; stir-fry 4 minutes or until chicken is no longer pink in center.

RETURN vegetables to pan. Stir in marmalade mixture and bring to a boil. Cook 1 minute or until thickened, stirring constantly. Serve over rice. Top with almonds.

Makes 4 servings


Prepackaged julienne carrots are sometimes called matchstick carrots. They are great for salads,

soups and stir-fries. Toast almonds in a heavy skillet over medium heat 5 to 7 minutes,

stirring frequently. Watch closely near the end since they turn brown quickly.
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