Try this Orange Ginger Chicken recipe, or contribute your own.
Suggest a better descriptionSource: Gail Plinke
For the Chicken:
-combine cornstarch with salt and pepper in a bowl
-toss chicken cubes in cornstarch combination
Slurry:
-1 T. cornstarch mixed w/ 2 T. water
Directions:
-In a 12 inch skillet or wok, heat 1 T oil over medium high heat. Place half the chicken in the pan in an even layer and cook 3 minutes before turning. Cook on second side 2-3 minutes more. Transfer to a clean plate and repeat w/ remaining 1 T oil and the rest of the chicken.Reduce heat to medium, return all chicken to pan, add orange-ginger sauce along with the cornstarch slurry. Let simmer for about 3 minutes. For serving - top w/ sliced green onions and serve over cooked jasmine rice (3 cups or so)
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Serving Size: 1 Serving (214g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 265 | ||
Calories from Fat: 118 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.2g | 18 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 63.8mg | 20 % | |
Sodium 67.6mg | 2 % | |
Potassium 614.5mg | 16 % | |
Total Carbohydrate 18.9g | 6 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 17.5g | ||
Protein 18.2g | 26 % | |
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: 265
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