Learn how to make Orange Chicken Stir Fry over Quinoa, one of Rita's Recipes to help with weight loss and prevent glucose spikes.

Orange Chicken Stir Fry over Quinoa


  • 2 teaspoons vegetable oil
  • 1 lb. boneless skinless chicken breast, cut into strips
  • 1 cup water
  • ½ cup uncooked quinoa
  • 1 tablespoon cornstarch
  • ½ cup reduced-sodium vegetable broth
  • ½ cup orange juice
  • 1 tablespoon reduced-sodium soy sauce
  • 2 tablespoons grated fresh ginger
  • ½ cup sliced green onion
  • 1 cup sliced carrots
  • 8 ounces snow peas, ends trimmed


  1. Heat oil in large skillet over medium-high heat. Add chicken strips; cook for 4 minutes or until centers no longer pink. Remove from the skillet. 
  2. Place water and quinoa in medium saucepan. Bring to a boil. Reduce to simmer; cover and cook until all water is absorbed, about 12 minutes.
  3. Whisk together cornstarch, broth, orange juice and soy sauce; add to skillet Bring to a simmer.
  4. Add ginger and onion. Cook for 1-2 minutes. Add carrots and snow peas. Simmer for 3 minutes until crisp-tender. Add chicken and heat for 1 minute. Let stand 3 minutes to set in the flavors.
  5. Serve chicken mixture over quinoa.

Makes 4 servings.