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 <firstname.lastname@example.org> Recipe by: RECIPE FOR HEALTH SHOW #RHI037 Posted to MC-Recipe Digest V1 #812 by email@example.com (Shermeyer-Gail) on Sep 27, 1997
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|Serving Size: 1 Serving (335g)|
|Recipe Makes: 4 Servings|
|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 %|
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Calories per serving: 497
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