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Orange chicken stir-fry
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| Artist: |
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| Categories: |
Asian, Chicken, Chinese, Entrees, Ethnic, Fruits, Orange, Poultry, Stir-fry |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Orange juice | | 2
| tbsp | Sesame oil, divided | | 2
| tbsp | Soy sauce | | 1
| tbsp | Dry sherry | | 2
| tsp | Grated fresh ginger | | 1
| tsp | Grated orange peel | | 1
| | Garlic clove, minced | | 1 1/2
| lbs | Chicken breast | | | -- (boneless, skinless) | | | -- cut into strips | | 3
| cup | Mixed fresh vegetables | | | - such as green bell pepper | | | - red bell pepper, snow peas | | | - carrots, green onions | | | - mushrooms, and/or onions | | 1
| tbsp | Cornstarch | | 1/2
| cup | Unsalted cashew bits | | | -OR- cashew halves | | 3
| cup | Hot cooked rice |
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Procedures:
| 1 | Combine orange juice, 1 tablespoon soy sauce, sherry, ginger, orange peel and garlic in large glass bowl. | | 2 | Add chicken, marinate in refrigerator 1 hour. | | 3 | Drain chicken; reserve marinade. | | 4 | Heat remaining 1 tablespoon oil in large skillet or wok over medium-high heat. | | 5 | Add chicken; stir-fry 3 minutes or until chicken is light brown. | | 6 | Add vegetables; stir-fry 3-5 minutes or until vegetables are crisp-tender. | | 7 | Combine cornstarch and reserved marinade; add to skillet and stir until thickened. | | 8 | Stir in cashews, cook 1 minute more. | | 9 | Serve over hot rice. | | 10 | each serving provides: * 590 calories * 48 g. | | 11 | Protein * 20 g. | | 12 | Fat * 4 g. | | 13 | Saturated fat * 53 g. | | 14 | Carbohydrate * 4 g. | | 15 | Dietary fiber * 109 mg. | | 16 | Cholesterol * 822 mg. | | 17 | Sodium |
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