Start to Finish: 25 minutes
Makes: 4 servings
1. Cut chicken into bite-size strips; set aside. For sauce, in a small bowl stir together honey, vinegar, orange juice, soy sauce, and cornstarch; set aside.
2. Pour oil into a wok or large skillet. (if necessary, add more oil during cooking.) Heat over medium-high heat. Add vegetables to wok; cook and stir for 3 to 4 minutes or until vegetables are crisp-tender. Remove vegetables from wok. Add chicken; cook and stir for 3 to 4 minutes or until chicken is no longer pink. Push chicken from the center of the wok. Stir sauce; add to center of the wok. Cook and stir until thickened and bubbly.
3. Return cooked vegetables to wok. Cook and stir about 1 minute more or until heated through. Serve over rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (384g) | ||
Recipe Makes: 4 | ||
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Calories: 384 | ||
Calories from Fat: 79 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.7g | 12 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 48.7mg | 15 % | |
Sodium 764mg | 26 % | |
Potassium 562.9mg | 15 % | |
Total Carbohydrate 49.2g | 14 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 45g | ||
Protein 26.8g | 38 % | |
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: 384
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