Good stir-fry recipe
Source: Originally from the Best of Cooking Light but modi
1) Drain oranges in a colander over a bowl. Retain syrup.
2) Combine juice concentrate and next six ingredients (through garlic) in a bowl, stirring with a whisk.
3) Combine chicken and concentrate mixture in a ziploc bag or covered bowl and marinate in the refrigerator for 1 hour.
4) While marinating, prep all the veggies, keeping mushrooms separate.
5) Start rice cooking.
6) Heat vegetable oil in a wok or stir fry pan over medium high heat. Add asparagus and next 5 ingredients (through green beans) and stir-fry for 6 minutes until crisp-tender.
7) Add mushrooms and stir-fry an additional 2 minutes. Remove vegetable mixture from the pan.
8) Add chicken mixture to the pan and stir-fry 4 minutes or until chicken is done.
9) Return vegetable mixture to the pan.
10) Combine reserved orange syrup from step 1 with cornstarch and stir well with a whisk.
11) Add syrup mixture to the pan. Bring to a boil and boil one minute until sauce is slightly thick.
12) Stir in oranges and serve over hot rice and slivered almonds.
Might try it over noodles as well. Original recipe called for 1/2 cup of zucchini as well so that can be added.
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Serving Size: 1 Serving (872g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 634 | ||
Calories from Fat: 62 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 65.8mg | 20 % | |
Sodium 125.5mg | 4 % | |
Potassium 2458.8mg | 65 % | |
Total Carbohydrate 105.3g | 31 % | |
Dietary Fiber 11.1g | 45 % | |
Sugars, other 94.2g | ||
Protein 42.6g | 61 % | |
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: 634
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