Combine first five ingredients in small bowl. Add chicken and toss to coat well. Cover and marinate at room temperature at least 30 minutes, stirring occasionally. Soak orange peel in enough water to cover, about 5 minutes. Drain and set aside. Combine stock, soy sauce, rice wine, cornstarch, sesame oil and pepper. Mix. Set aside. Heat 1/4 cup oil. Drain chicken. Stir-fry in small batches, about 2 minutes. Remove. Heat peanut oil with orange peel; stir-fry 1 minute. Return chicken to wok with snow peas and soy mixture; stir-fry 3 minutes. Serve immediately over rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (268g)|
|Recipe Makes: 3|
|Calories from Fat: 272 (62%)|
|Amt Per Serving||% DV|
|Total Fat 30.2g||40 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 12.4g|
|Polyunsanturated Fat 9.3g|
|Cholesterol 121.6mg||37 %|
|Sodium 361.6mg||12 %|
|Potassium 388.1mg||10 %|
|Total Carbohydrate 6.5g||2 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 6.2g|
|Protein 31.4g||45 %|
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: 438
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