Adapted from the Better Homes and Gardens Illustrated Cookbook. A long-time favorite.
1. Peel mandarin oranges or clementines. Cut into long thin strips. On a small cookie sheet in the toaster oven, dry the peels at 200ºF for 30 minutes.
2. Meanwhile, cut the chicken into cubes. In a medium bowl, combine chicken with soy sauce, sherry, green onions, red pepper flakes and ginger. Toss to coat.
3. In another bowl, combine cornstarch, sugar, salt and orange juice. Cover and refrigerate until ready to continue.
4. In a wok, heat canola oil over high heat until shimmering. Quickly stir fry the peels until fragrant, then add chicken. Cook until slightly browned. Add snap peas and bell peppers and stir fry for 30 seconds, then stir in orange juice mixture. Stir to coat, then allow sauce to thicken until glossy. Serve atop cooked rice and enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1433g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1486 | ||
Calories from Fat: 178 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.8g | 26 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 547.5mg | 168 % | |
Sodium 771.4mg | 27 % | |
Potassium 3350.5mg | 88 % | |
Total Carbohydrate 81.6g | 24 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 76.8g | ||
Protein 228.2g | 326 % | |
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: 1486
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