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Ingredientes
- 1 Tbsp. Soy sauce
- 1 Tbsp. Rice wine
- 2 tsp Cornstarch
- 1 1/2 tsp Chopped fresh ginger
- 1 tsp Sesame oil
- 1 lb Boned and skinned chicken, Cut into 1/2-inch cubes
- 2 tsp Chopped fresh orange peel
- 2 Tbsp. Chicken stock
- 1 1/2 Tbsp. Soy sauce
- 1 Tbsp. Rice wine
- 2 tsp Cornstarch
- 1 tsp Sesame oil Healthy pinch freshly grnd white Pepper
- 1/4 c. Peanut oil
- 6 x To 8 snow peas Cooked rice
Direcciones
- Combine first five ingredients in small bowl. Add in chicken and toss to coat well. Cover and marinate at room temperature at least 30 min, stirring occasionally. Soak orange peel in sufficient water to cover, about 5 min.
- Drain and set aside. Combine stock, soy sauce, rice wine, cornstarch, sesame oil and pepper. Mix. Set aside. Heat 1/4 c. oil. Drain chicken.
- Stir-fry in small batches, about 2 min. Remove. Heat peanut oil with orange peel; stir-fry 1 minute. Return chicken to wok with snow peas and soy mix; stir-fry 3 min. Serve immediately over rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 3 servings | |
| Calories 442 | |
| Calories from Fat 326 | 74% |
| Total Fat 36.51g | 46% |
| Saturated Fat 7.91g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 840mg | 35% |
| Potassium 240mg | 7% |
| Total Carbs 5.16g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.3g | 0% |
| Protein 20.15g | 32% |
