Heat oil in a large skillet.
Cook Chicken strips until halfway done, add celery and carrots.
Cook until chicken is no longer pink and carrots begin to turn tender.
In small bowl, dissolve cornstarch into 1/4 cup of the orange juice. Add remaining orange juice, soy sauce, honey and ginger. Stir well.
Add sauce to chicken and veggies, stirring well to coat.
Simmer until sauce begins to thicken.
The sauce will thicken a bit more after the heat is off.
Serve over rice.
Garnish with almonds and scallions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (206g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 71 (21%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 10.3mg||3 %|
|Sodium 643.8mg||22 %|
|Potassium 420.5mg||11 %|
|Total Carbohydrate 58.1g||17 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 55.7g|
|Protein 10.2g||15 %|
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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: 346
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