adapted to be free of the major 6 allergens
In a saucepan, bring the water to a boil. Immerse the chicken strips in the boiling water for 2 minutes. Using a slotted spoon or wire skimmer, transfer to a bowl. Discard the water and set the chicken aside.
In a wok or frying pan over medium-high heat, warm the peanut or vegetable oil, swirling to coat the bottom and sides of the pan. When the oil is hot, add the ginger and garlic and stir and toss for about 30 seconds. Quickly stir the cornstarch mixture and add it to the pan along with the lemon and orange zests and juices, sugar, soy sauce, sesame oil and half of the green onions; bring to a boil. Cook until slightly thickened, 1-2 minutes.
Add the chicken strips to the sauce and simmer until cooked through, about 3 minutes longer.
Transfer to a serving bowl, garnish with the remaining green onions and serve immediately
Williams Sonoma Stir-Fry page 38; taste and add a little more stevia if needed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (484g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 304 | ||
Calories from Fat: 111 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.3g | 16 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 98.7mg | 30 % | |
Sodium 122mg | 4 % | |
Potassium 545.2mg | 14 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 6.9g | ||
Protein 39.9g | 57 % | |
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: 304
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