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Ingredientes
- Extra virgin olive oil for sauteeing
- 3/4 c. Orange juice
- 1/3 c. Honey
- 3 x Tablespooons soy sauce
- 1 Tbsp. Cornstarch
- 1/4 tsp Ginger
- 2 lrg Carrots, peeled and cut diagonally
- 2 stalk celery, cut diagonally
- 2 x Red peppers, cut into chunks
- 1 can Baby corn, liquid removed
- 1/2 c. Cashews
Direcciones
- Combine orange juice, honey, soy sauce, cornstarch and ginger in a small bowl and set aside. Stir-fry the vegetables in extra virgin olive oil for 3-5 min.
- Add in chicken and stir-fry an additional 5 min. Add in sauce and cook till mix thickens. Add in cashews to skillet and toss.
- Serve with white rice.
- Gertrude and Martin Peller Karen Peller Selwyn
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1068g | |
| Calories 1217 | |
| Calories from Fat 301 | 25% |
| Total Fat 35.91g | 45% |
| Saturated Fat 6.96g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1487mg | 62% |
| Potassium 2229mg | 64% |
| Total Carbs 224.42g | 60% |
| Dietary Fiber 17.2g | 57% |
| Sugars 136.49g | 91% |
| Protein 23.64g | 38% |
