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Name: Chicken Stir-Fry (Hl)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 tb Soy sauce; 2 pk Chinese mustard; from a; 2 tb Canola oil; 1 tb Chopped ginger; 1/2 Head red cabbage; 1 tb Garlic chopped; 1 c Red onion; sliced; 8 oz Chicken strips; 4 c Cooked brown rice; 2 tb Ketchup; 2 tb Honey; 1 bn Scallions; cut into 2-inch; 1/4 c Orange juice; 1/4 c Whole peanuts; 1 lg Granny smith apple; chopped

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INGREDIENTS

2 tb Soy sauce
2 pk Chinese mustard; from a
2 tb Canola oil
1 tb Chopped ginger
1/2 Head red cabbage
1 tb Garlic ; chopped
1 c Red onion; sliced
8 oz Chicken strips
4 c Cooked brown rice
2 tb Ketchup
2 tb Honey
1 bn Scallions; cut into 2-inch
1/4 c Orange juice
1/4 c Whole peanuts
for the sauce
1 lg Granny smith apple; chopped

Servings

INSTRUCTIONS

Pour all of the sauce ingredients in a jar and shake to mix. Heat oil in a saute pan and add garlic and ginger when hot. Add chicken to pan and stir until fully cooked. When chicken is done, add cabbage, onion, apple and peanuts. Deglaze the pan with orange juice. Pour the deglazed liquid over 1 cup brown rice for each portion. Serve chicken mixture over rice, topped with sauce to taste. Yield: 4 servings Courtesy of Chef Alan Harding Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Gail Shermeyer <4paws@netrax.net> Recipe by: RECIPE FOR HEALTH SHOW #RHI037 Posted to MC-Recipe Digest V1 #812 by 4paws@netrax.net (Shermeyer-Gail) on Sep 27, 1997

NOTES

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Chicken Stir-Fry (Hl)

2 tb Soy sauce
2 pk Chinese mustard; from a
2 tb Canola oil
1 tb Chopped ginger
1/2 Head red cabbage
1 tb Garlic chopped
1 c Red onion; sliced
8 oz Chicken strips
4 c Cooked brown rice
2 tb Ketchup
2 tb Honey
1 bn Scallions; cut into 2-inch
1/4 c Orange juice
1/4 c Whole peanuts
 for the sauce
1 lg Granny smith apple; chopped

Pour all of the sauce ingredients in a jar and shake to mix.    Heat oil in a saute pan and add garlic and ginger when hot. Add chicken to  pan and stir until fully cooked. When chicken is done, add cabbage, onion,  apple and peanuts.    Deglaze the pan with orange juice. Pour the deglazed liquid over 1 cup  brown rice for each portion. Serve chicken mixture over rice, topped with  sauce to taste.    Yield: 4 servings    Courtesy of Chef Alan Harding    Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved    Gail Shermeyer <4paws@netrax.net>    Recipe by: RECIPE FOR HEALTH SHOW #RHI037    Posted to MC-Recipe Digest V1 #812 by 4paws@netrax.net (Shermeyer-Gail) on  Sep 27, 1997

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Nutrition

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Serving Size: 1 Serving (335g)
Recipe Makes: 4 Servings

Calories: 497
Calories from Fat: 159 (32%)

Amt Per Serving		% DV

	Total Fat 17.6g	23 %
	Saturated Fat 2.4g	12 %
	Monounsaturated Fat 8.7g
	Polyunsanturated Fat 5.3g
Cholesterol 39.2mg		12 %
Sodium 369.2mg		13 %
Potassium 477mg		13 %
Total Carbohydrate 64.4g		19 %
	Dietary Fiber 5.3g	21 %
	Sugars, other 59.2g
Protein 21.1g		30 %
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.

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Calories per serving: 497

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