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Orange-Chile Stir-Fry

Scott Phillips

Servings: two to three.


  • 2 tsp. cornstarch  
  • 1-1/2  Tbs. soy sauce
  • 1/2 cup low-salt canned chicken broth
  • 1 Tbs. fresh orange juice
  • 1 Tbs. dry sherry
  • 1/2 tsp. finely grated orange zest
  • 1/2 tsp. toasted sesame oil
  • 2 Tbs. vegetable oil
  • 1 heaping Tbs. minced fresh-ginger
  • 1 clove garlic, finely chopped
  • 2 scallions (white and green parts), thinly sliced
  • 1/2 tsp. chile paste; more if you-want it really spicy
  • 1/2 lb. assorted vegetables, trimmed and thinly sliced or cut into small pieces
  • 1/2 lb. thinly sliced meat or seafood
  • Cooked white rice for serving

Nutritional Information

  • Nutritional Sample Size based on three servings without rice
  • Calories (kcal) : 280
  • Fat Calories (kcal): 130
  • Fat (g): 15
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 6
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 80
  • Sodium (mg): 640
  • Carbohydrates (g): 14
  • Fiber (g): 3
  • Protein (g): 22


  • In a small bowl, dissolve the cornstarch in 1 Tbs. of the soy-sauce. Stir in the remaining soy sauce, the broth, orange juice, sherry, orange zest, and sesame oil. Heat the vegetable oil in a stir-fry pan or large skillet over medium-high to high heat. Add the ginger, garlic, scallions, and chile paste and stir-fry until fragrant, about 30 seconds. Add the vegetables and stir-fry until crisp-tender (if you’re using some long-cooking vegetables like broccoli, add them before shorter cooking ones to give them a head start). Add the meat or seafood and stir-fry until just cooked through and the vegetables are tender. Stir the sauce mixture and pour it into the pan. Bring to a boil just to thicken. Serve the stir-fry over rice.


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