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Ingredientes
- 2 x boned and skinned chicken breasts cut into strips
- 1 x red bell pepper cut into strips
- 1 x orange
- 2 Tbsp. chicken stock or possibly water
- 1 Tbsp. soy sauce
- 1 tsp sugar
- 1 tsp cornstarch
- 1/2 tsp sesame oil
- 1 dsh red pepper sauce
- 2 Tbsp. vegetable oil
- 2 tsp chopped ginger
- 1 x clove garlic chopped
Direcciones
- Cut and chicken and sweet red bell pepper into strips. Using a vegetable peeler, remove the orange zest and cut into julienne strips; set aside.
- Squeeze orange juice and reserve 1/4 c. juice in small bowl. Stir in chicken stock, soy sauce, sugar, cornstarch, sesame oil and warm pepper sauce. Set aside.
- In wok or possibly large skillet, heat 1 Tbsp. of the oil over high heat. Stir-fry chicken strips for 3 to 4 min or possibly till no longer pink inside. Remove chicken and set aside. heat remaining oil;, stir-frying gingerroot and garlic for 10 seconds. Add in orange rind and red pepper; stir-fry for 1 minute or possibly till red pepper is tender-crisp. Stir in soy sauce mix; cook, stirring, till thickened.
- Return chicken to wok and stir till heated through.
- Makes 2 servings.
- Notes: This a TNT favorite and great for quick dinners.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 2 servings | |
| Calories 218 | |
| Calories from Fat 137 | 63% |
| Total Fat 15.49g | 19% |
| Saturated Fat 1.35g | 5% |
| Trans Fat 0.37g | |
| Cholesterol 27mg | 9% |
| Sodium 511mg | 21% |
| Potassium 264mg | 8% |
| Total Carbs 7.69g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 4.33g | 3% |
| Protein 11.92g | 19% |
