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Orange-Ginger Chicken Stir-Fry Recipe

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This recipe for Orange-Ginger Chicken Stir-Fry, by , is from The Fungus Among Us, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Stacy Benz

Category:
Category:

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
teaspoon crushed red pepper (optional)
1 cups reduced-sodium chicken broth
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

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.

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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