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Ingredientes
- 1 c. orange juice
- 1/3 c. soy sauce
- 1/4 c. brown sugar - (firmly packed)
- 1 1/2 Tbsp. cornstarch
- 3 Tbsp. vegetable oil
- 3 lb boneless skinless chicken breasts cut 1" pcs
- 2 Tbsp. grated orange peel
- 1 tsp grnd ginger
- 1/4 tsp warm pepper sauce
- 4 x green onions cut 1/4" slices
- 1 can sliced water chestnuts - (8 ounce) liquid removed
- 2 x oranges peeled, seeded, and sectioned Warm cooked rice
Direcciones
- Combine orange juice, soy sauce, brown sugar and cornstarch. Stir till sugar and cornstarch dissolve. Set aside.
- Pour oil into a preheated wok and heat to medium-high (325 degrees) for 2 min. Add in chicken and stir-fry 2 to 3 min. Add in orange peel, ginger and warm pepper sauce; stir-fry 1 1/2 min. Add in orange juice mix, green onions and water chestnuts; stir-fry 3 min or possibly till thickened. Stir in orange sections. Serve over warm rice.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 8 servings | |
| Calories 322 | |
| Calories from Fat 62 | 19% |
| Total Fat 7.07g | 9% |
| Saturated Fat 0.83g | 3% |
| Trans Fat 0.17g | |
| Cholesterol 64mg | 21% |
| Sodium 677mg | 28% |
| Potassium 601mg | 17% |
| Total Carbs 34.98g | 9% |
| Dietary Fiber 0.5g | 2% |
| Sugars 9.69g | 6% |
| Protein 28.48g | 46% |
