Try this Chicken Stir-Fry recipe, or contribute your own.
Suggest a better description1. In a shallow glass bowl, combine the orange juice and cornstarch; mix well. Stir in chicken. Cover bowl with plastic wrap and refrigerate for 2 hours. 2. Drain chicken; discard juice mixture. In a small bowl, combine broth and soy sauce. Set aside. 3. In a wok or large nonstick skillet, heat oil over medium heat. Add garlic and ginger; stir-fry for 30 seconds. Add chicken; stir-fry for 3 minutes. Add vegetables; stir-fry until crisp-tender, about 5 minutes. Stir in broth mixture. 4. Place 1/2 cup of rice on each serving plate. Top with the chicken mixture, dividing evenly. FROM "HEALTHY MEALS IN MINUTES" From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (1569g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1690 | ||
Calories from Fat: 172 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.1g | 25 % | |
Saturated Fat 4.7g | 24 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 789.3mg | 243 % | |
Sodium 1743.8mg | 60 % | |
Potassium 3650.4mg | 96 % | |
Total Carbohydrate 37.5g | 11 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 36.7g | ||
Protein 319.4g | 456 % | |
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: 1690
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