Orange-ginger Chicken Stir-fry

Menu PartEntree
Cuisine TypeAsian

Paul Sprowls

Director of Dining Services

Westminster Woods Presbyterian Senior Living

Huntingdon, Pa.

At Westminster Woods Senior Living, managed by Cura Hospitality, dining director Sprowls created a Wots in the Wok meal program for independent living residents. Chefs cook to order from the fully-equipped Wok Wagon, a trailer that travels to four locations around the campus. This chicken stir-fry with assorted vegetables and rice is a favorite for lunch.



2 garlic cloves, minced

2 tsp. grated orange zest

2 tbsp. water

2 tbsp. sesame oil

2 tbsp. vegetable oil

Chicken and vegetables

½ tbsp. vegetable oil

1 chicken breast (4 oz.), cut into strips

¼ cup sliced carrots

¼ cup sliced onions

¼ cup sliced fresh mushrooms

¼ cup small broccoli florets

¼ cup sliced zucchini or yellow summer squash

Hot cooked rice


1. Per order, for sauce, combine garlic, orange zest, water, sesame oil and vegetable oil; stir well and set aside.

2. Place wok over medium-high heat, adding ½ tbsp. oil. Add chicken; stir-fry until opaque.

3. Stir in vegetables; cook until tender-crisp. Stir in sauce and toss to combine.

4. Serve hot, over steamed rice.

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