Try this Orange Chicken Stir-Fry recipe, or contribute your own.
Suggest a better descriptionCombine orange juice, 1 tablespoon soy sauce, sherry, ginger, orange peel and garlic in large glass bowl. Add chicken, marinate in refrigerator 1 hour. Drain chicken; reserve marinade. Heat remaining 1 tablespoon oil in large skillet or wok over medium-high heat. Add chicken; stir-fry 3 minutes or until chicken is light brown. Add vegetables; stir-fry 3-5 minutes or until vegetables are crisp-tender. Combine cornstarch and reserved marinade; add to skillet and stir until thickened. Stir in cashews, cook 1 minute more. Serve over hot rice. Each serving provides: * 590 calories * 48 g. protein * 20 g. fat * 4 g. saturated fat * 53 g. carbohydrate * 4 g. dietary fiber * 109 mg. cholesterol * 822 mg. sodium Source: Rice & Chicken - New Ideas for Old Favorites Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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Serving Size: 1 Serving (441g) | ||
Recipe Makes: 6 | ||
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Calories: 487 | ||
Calories from Fat: 110 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.2g | 16 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 65mg | 20 % | |
Sodium 220.4mg | 8 % | |
Potassium 657.5mg | 17 % | |
Total Carbohydrate 59g | 17 % | |
Dietary Fiber 6.7g | 27 % | |
Sugars, other 52.3g | ||
Protein 35.2g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 487
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