Orange Chicken Stir-fry Recipe

Orange Chicken Stir-fry Recipe

Yield: 6 servings
Recipe by luhu.jp

Ingredients:
1/2 cup: Orange juice,
2 tbsp: Sesame oil, divided
2 tbsp: Soy sauce,
1 tbsp: Dry sherry,
2 tsp: Grated fresh ginger,
1 tsp: Grated orange peel,
1: Garlic clove, minced
1 1/2 lbs: Chicken breast, (boneless, skinless) - cut into strips
3 cup: Mixed fresh vegetables such as green bell pepper, red bell pepper, snow peas carrots, green onions, mushrooms, and/or onions
1 tbsp: Cornstarch,
1/2 cup: Unsalted cashew bits OR- cashew halves,
3 cup: Hot cooked rice,

Directions:

Combine orange juice, 1 tablespoon soy sauce, sherry, ginger, orange peel
and garlic in large glass bowl. Add chicken, marinate in refrigerator 1
hour. Drain chicken; reserve marinade. Heat remaining 1 tablespoon oil in
large skillet or wok over medium-high heat. Add chicken; stir-fry 3
minutes or until chicken is light brown. Add vegetables; stir-fry 3-5
minutes or until vegetables are crisp-tender. Combine cornstarch and
reserved marinade; add to skillet and stir until thickened. Stir in
cashews, cook 1 minute more. Serve over hot rice.

Each serving provides:
* 590 calories
* 48 g. protein
* 20 g. fat
* 4 g. saturated fat
* 53 g. carbohydrate
* 4 g. dietary fiber
* 109 mg. cholesterol
* 822 mg. sodium

Source: Rice & Chicken - New Ideas for Old Favorites
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias


Source from luhu.jp