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Ingredientes
- 12 ounce Skinless, boneless chicken breast halves or possibly skinless, boneless chicken thighs
- 2 Tbsp. Honey
- 2 Tbsp. Vinegar
- 2 Tbsp. Orange juice
- 1 Tbsp. Soy sauce
- 1 tsp Cornstarch
- 2 Tbsp. Veg. oil
- 2 c. Vegetables, fresh or possibly frzn Warm cooked rice or possibly couscous
Direcciones
- 1. Rinse chicken; pat dry. Cut chicken into 1-inch pcs; set aside. For sauce, in a small bowl stir together honey, vinegar, orange juice, soy sauce, and cornstarch; set aside.
- 2. Pour veg. oil into a wok or possibly a large skillet. (Add in more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry frzn vegetables for 3 min or possibly until vegetables are crisp-tender. Remove vegetables from wok. Add in chicken to warm wok. Stir-fry for 3 to 4 min or possibly until chicken is no longer pink. Push chicken from the center of the wok.
- Stir sauce; add in to center of the wok. Cook and stir until thickened and bubbly.
- 3. Return cooked vegetables to wok. Stir all ingredients together to coat.
- Cook and stir about 1 minute more or possibly until heated through. If desire, serve immediately over rice or possibly couscous.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 843g | |
| Calories 953 | |
| Calories from Fat 288 | 30% |
| Total Fat 32.47g | 41% |
| Saturated Fat 3.23g | 13% |
| Trans Fat 0.77g | |
| Cholesterol 128mg | 43% |
| Sodium 1272mg | 53% |
| Potassium 1708mg | 49% |
| Total Carbs 105.46g | 28% |
| Dietary Fiber 19.2g | 64% |
| Sugars 37.49g | 25% |
| Protein 68.17g | 109% |
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