good for you too!
With veggie peeler, peel zest in long wide strips. Juice the orange into a small bowl and mix with soy, vinegar, sugar and red pepper flakes
Sprinkle chicken with 1/2tsp salt. Process egg whites, cornstarch, and remaining salt until smooth. In medium bowl, toss the chicken with the cornstarch mixture.
Heat oil in a skillet over medium. Cook half the chicken, reduce the heat and flip every minute until brown and crsip. Transfer to plate....more oil remaining chicken.
Put orange zest strips in skillet and cook, stirring until darken in spots. Stir in juice mix and let boil for 10 seconds. Add chicken and scallion whites. Cook until reduced to glaze. Sprinkle with green scallion parts. Serve with rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (568g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 569 | ||
Calories from Fat: 129 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.4g | 19 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 158.8mg | 49 % | |
Sodium 1073.9mg | 37 % | |
Potassium 1055.2mg | 28 % | |
Total Carbohydrate 36g | 11 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 33.4g | ||
Protein 71.6g | 102 % | |
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: 569
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