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Ingredientes
- 1 lb boned skinned chicken breast halves cut crosswise
- Â Â into 1/2"-thk strips
- 2 Tbsp. soy sauce
- 2 Tbsp. cream Sherry
- 1 Tbsp. grated tangerine peel
- 1/2 c. fresh tangerine juice
- 2 Tbsp. rice vinegar
- 2 tsp cornstarch
- 2 Tbsp. peanut oil
- 3 x garlic cloves chopped
- 2 tsp chopped peeled fresh ginger
- 1/8 tsp cayenne pepper
- 1 x red bell pepper cut into
- Â Â matchstick-size strips
- 15 x snow peas trimmed
- 1 x green onion minced
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Mix first 4 ingredients in large bowl. Cover and refrigerate30 min.
- Whisk juice, vinegar, and cornstarch in medium bowl to blend. Set aside.
- Heat oil in heavy large skillet over medium-high heat. Add in garlic, ginger, and cayenne; saute/fry 15 seconds. Add in chicken mix; stir-fry till just cooked through, about 4 min. Transfer chicken to plate.
- Add in bell pepper, peas, and onion to same skillet. Stir-fry till vegetables are crisp-tender, about 2 min.
- Return chicken to skillet. Stir juice mix to recombine and add in to skillet. Simmer till sauce thickens, stirring constantly, about 1 minute. Season with salt and pepper.
- This recipe yields 4 servings.
- Comments: This quick dish gets its flavor from fresh tangerine peel as well as the fruit's juice. To make easy work of grating the peel, choose tangerines with hard skin and store them in the refrigerator. Then use a hand grater or possibly a Microplane grater-zester to grate the peel.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 265g | |
| Recipe makes 4 servings | |
| Calories 222 | |
| Calories from Fat 72 | 32% |
| Total Fat 8.16g | 10% |
| Saturated Fat 1.47g | 6% |
| Trans Fat 0.02g | |
| Cholesterol 43mg | 14% |
| Sodium 506mg | 21% |
| Potassium 545mg | 16% |
| Total Carbs 15.26g | 4% |
| Dietary Fiber 4.1g | 14% |
| Sugars 4.37g | 3% |
| Protein 21.12g | 34% |
