Stir-Fry Sunday Supper

Stir-fry marinated chicken with shiitake mushroooms, carrots, and celery, then serve over brown rice to make a heart-healthy meal.

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Stir-Fry Sunday Supper
Makes: 8  servings Prep 25 mins Start to Finish 1 hr


  • 2 pounds  boneless skinless chicken breasts
  • 2 large garlic cloves, minced
  • 2 tablespoons  reduced-sodium soy sauce
  • 4 teaspoons  cornstarch
  • 1 teaspoon  ground ginger
  • 1 cup  fresh orange juice
  • 4 teaspoons  peanut oil
  • 1 pound  shiitake or portobello mushrooms, stems discarded, thinly sliced
  • 1 1/2 cups  coarsely grated carrot
  • 2 celery stalks, sliced
  • 4 cups  cooked brown rice
  • Sliced scallion, for garnish


1. Rinse chicken and pat dry. Cut in half and pound slightly to thin. Cut crosswise into thin strips (about 1/4-inch thick).

2. Whisk together garlic, soy sauce, 2 teaspoons cornstarch and the ginger in a large bowl, for marinade. Add chicken, turning to coat, cover and chill 45 minutes, stirring occasionally.

3. Whisk together juice and remaining 2 teaspoons cornstarch in a small bowl until dissolved.

4. Heat 2 teaspoons oil in a heavy skillet over high heat, until hot but not smoking. Remove chicken from marinade (discard marinade) and add to skillet; saute, turning occasionally, until golden, about 5 minutes. Transfer to a bowl. Add remaining 2 teaspoons oil, the mushrooms, carrot, and celery to same skillet; saute over moderately high heat until tender, about 5 minutes. Return chicken to skillet; add juice-cornstarch mixture and bring to a boil. Stir until sauce thickens, about 3 minutes.

5. Serve over rice and garnish with scallion, if desired. Makes 8 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)300,
  • Fat, total(g)5,
  • chol.(mg)66,
  • sat. fat(g)1,
  • carb.(g)33,
  • fiber(g)3,
  • pro.(g)31,
  • sodium(mg)245,
  • Percent Daily Values are based on a 2,000 calorie diet
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