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Ingredientes
- 1 x Egg white
- 2 Tbsp. Cornstarch
- 2 Tbsp. Soy sauce
- 4 x Chicken breast halves, boneless, skinned, cut into 3/4-inch pcs
- 1/2 c. Biscuit mix
- 1/3 c. Water
- 1 Tbsp. Sesame seeds Vegetable oil
- 1 can Mandarin oranges (8-ounce), undrained
- 2 x Carrots, medium, scraped and thinly sliced
- 2 x Green peppers, medium-size, Cut into 1/4-inch wide strips
- 1/2 c. Catsup
- 1/4 c. Sugar
- 2 Tbsp. Cornstarch
- 2 Tbsp. Vinegar
- 1 tsp Chicken-flavored bouillon granules Warm cooked rice
Direcciones
- Combine egg white, 2 Tbsp. cornstarch, and soy sauce in a large bowl; mix well. Add in chicken, coating well; set aside.
- Combine biscuit mix, water, and sesame seeds; mix well. Add in to chicken mix, stirring to coat. Heat 3 to 4 inches of oil to 370 degrees; drop 4 to 5 pcs of chicken, one at a time, into warm oil. Fry chicken 1 to 1-1/2 min on each side or possibly till golden. Drain on paper towels; set aside.
- Drain oranges, reserving juice. Add in sufficient water to juice to make 1 1/4 c.. Pour juice mix into a skillet and bring to a boil; add in carrots.
- Cover, reduce heat, and simmer 4 to 5 min or possibly till crisp-tender. Add in green pepper; cover and cook 1 minute. Combine catsup, sugar, cornstarch, vinegar, and bouillon granules, mixing well. Stir into vegetables, and bring to a boil. Add in oranges and chicken; cook over medium heat till chicken is thoroughly heated. Serve over rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 407g | |
| Recipe makes 4 servings | |
| Calories 485 | |
| Calories from Fat 149 | 31% |
| Total Fat 16.72g | 21% |
| Saturated Fat 4.54g | 18% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 1098mg | 46% |
| Potassium 770mg | 22% |
| Total Carbs 51.05g | 14% |
| Dietary Fiber 3.4g | 11% |
| Sugars 31.03g | 21% |
| Protein 33.04g | 53% |
