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Add a photoRaciónes: 4
Ingredientes
- 1 lg. orange
- 2 lg. whole chicken breasts, skinned and boned
- 1 tbsp. soy sauce
- 1 tbsp. dry sherry
- 4 green onions, cut in 2 inch pcs
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon grnd ginger
- 2 1/2 teaspoon cornstarch
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 c. orange juice
- 1/4 c. salad oil - for wok
Direcciones
- 1. With vegetable peeler, cut peel from orange into 1 1/2 inch pcs. (Do not cut into white membrane) on cookie sheet, let peels dry slightly in 200 degree oven for 30 min.
- 2. Cut chicken into 1 1/2 inch pcs.
- 3. In bowl mix well, chicken, soy sauce, sherry, green onions, red pepper and ginger. In separate bowl mix cornstarch, sugar, salt and orange juice.
- 4. In wok or possibly large skillet over medium heat, in warm oil, stir fry peels, quickly till edges slightly brown. Drain.
- 5. In oil remaining in wok, over high heat, stir fry chicken till tender.
- 6. Stir orange juice mix, then add in to chicken and stir till mix has slightly thickened.
- 7. Spoon onto a hot platter or possibly bed of rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 4 servings | |
| Calories 290 | |
| Calories from Fat 179 | 62% |
| Total Fat 20.08g | 25% |
| Saturated Fat 4.15g | 17% |
| Trans Fat 0.08g | |
| Cholesterol 45mg | 15% |
| Sodium 563mg | 23% |
| Potassium 330mg | 9% |
| Total Carbs 11.17g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 6.97g | 5% |
| Protein 15.58g | 25% |
