Orange-Ginger Chicken Stir Fry
Recipe: #42732
April 23, 2024
Categories: Chicken, Carrot Peppers, Boneless Pieces, Chicken Dinner, more
"Recipe source: Better Homes & Gardens Cook Healthy (2015)"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (385.2 g)
- Calories 362
- Total Fat - 14.1 g
- Saturated Fat - 2.1 g
- Cholesterol - 181.4 mg
- Sodium - 755.9 mg
- Total Carbohydrate - 37.3 g
- Dietary Fiber - 7 g
- Sugars - 6.9 g
- Protein - 22.2 g
- Calcium - 78 mg
- Iron - 4.5 mg
- Vitamin C - 44.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a skillet on medium heat heat 1 tablespoon oil and then add the carrots and cook stirring for 5 minutes. Stir in the red bell pepper and cook stirring for 3-5 minutes or until carrots are tender. Transfer to a bowl.
Step 2
In the same skillet on medium high heat heat 1 tablespoon oil and then add the chicken and cook stirring for 4-5 minutes or until chicken is no longer pink and transfer the chicken to the same bowl as the vegetables along with the edamame.
Step 3
In the same skillet over medium heat heat 1 tablespoon oil and add the ginger and garlic and 1/2 teaspoon crushed red pepper if desired; cook and stir for under a minute and then stir in the broth orange juice and soy sauce and bring to a boil.
Step 4
In a small cup or bowl combine the cornstarch and water and stir into the broth mixture; simmer uncovered fo a few minutes and then stir in the chicken and vegetable mixture and cook until heated through.
Step 5
Serve over the quinoa and sprinkle with sesame seeds and additional crushed red pepper, if desired.
Tips
No special items needed.
0 Reviews
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