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Ingredientes
- 1 lrg orange
- 2 lrg Whol chicken breasts, skinned and boned
- 1 Tbsp. Soy sauce
- 1 Tbsp. Dry sherry
- 4 x Green onions, cut into 2 inch piec
- 1 tsp Chopped, peeled ginger root, Or possibly
- 1/4 tsp Grnd ginger
- 2 1/2 tsp Cornstarch
- 1/2 tsp Sugar
- 1/2 tsp Salt
- 1/2 c. Orange juice
- 1/4 c. Salad oil
- 1/4 tsp Crushed red pepper
Direcciones
- With vegetable peeler, cut peel from orange into 1 1/2 inch-wide pcs, being careful not to cut into white membrane. Cut pcs into 1 1/2 inch-long strips. On small cookie sheet, let peels dry slightly in 200^F. oven 30 min.
- Cut chicken into 1 1/2-inch pcs. In medium bowl, mix well chicken, soy sauce, sherry, green onions, red pepper and ginger. In small bowl, mix well cornstarch, sugar, salt and orange juice. Cover and chill both.
- About 15 min before serving: In 10-inch skillet over medium heat, in warm oil, with slotted spoon, stir-fry peels till crisp and edges are slightly browned, about 2 min; drain on paper towels.
- In remaining oil in skillet, over high heat, stir-fry chicken mix till chicken loses pink color and is tender, about 4 min. Stir orange-juice mix, then add in to chicken and stir-fry till mix is slightly thickened and coats chicken.
- Spoon onto hot platter; sprinkle with peels.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 4 servings | |
| Calories 171 | |
| Calories from Fat 121 | 71% |
| Total Fat 13.64g | 17% |
| Saturated Fat 2.3g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 519mg | 22% |
| Potassium 178mg | 5% |
| Total Carbs 11.25g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 6.98g | 5% |
| Protein 1.08g | 2% |
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