Orange-Ginger Chicken Stir-Fry Recipe
4.5 stars -
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 tablespoons olive oil 1 pound carrots, cut into thin strips 1 medium red sweet pepper, seeded and cut into thin bite-size strips 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces 1 cup frozen shelled sweet soybeans (edamame), thawed 1 tablespoon grated fresh ginger 3 cloves garlic, minced ½ teaspoon crushed red pepper (optional) 1 ½ cups reduced-sodium chicken broth ¼ cup frozen orange juice concentrate, thawed 2 tablespoons reduced-sodium soy sauce 2 tablespoons water 3 cups hot cooked quinoa 1 tablespoon sesame seeds, toasted
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Directions: |
Directions:In a large skillet heat 1 tablespoon of the oil over medium heat. Add carrots; cook and stir for 5 minutes. Add sweet pepper; cook and stir about 3 minutes more or until carrots are tender. Transfer to a medium bowl. In the same skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook and stir for 4 to 5 minutes or until chicken is no longer pink. Transfer to the bowl with carrot mixture. Stir in edamame. In the same skillet heat the remaining 1 tablespoon oil over medium heat. Add ginger, garlic, and, if desired, crushed red pepper; cook and stir for 30 seconds. Stir in broth, orange juice concentrate, and soy sauce. Bring to boiling. In a small bowl combine cornstarch and the water; stir into broth mixture. Simmer, uncovered, for 2 minutes. Stir in chicken mixture. Cook and stir until heated through. Serve chicken mixture over quinoa. Sprinkle with sesame seeds. |
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Number Of
Servings: |
Number Of
Servings:6 servings |
Preparation
Time: |
Preparation
Time:Start to Finish: 45 mins |
Personal
Notes: |
Personal
Notes: Nutrition Facts (Orange-Ginger Chicken Stir-Fry) Per serving: 373 kcal cal., 13 g fat (2 g sat. fat, 2 g polyunsaturated fat, 6 g monounsatured fat), 48 mg chol., 481 mg sodium, 39 g carb., 7 g fiber, 10 g sugar, 26 g pro. Percent Daily Values are based on a 2,000 calorie diet
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