Orange Chicken Stir Fry
|Cornstarch||1 1⁄2 Tablespoon|
|Orange juice||1 Cup (16 tbs)|
|Freshly grated gingerroot||1 Teaspoon|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Hot sauce||1⁄4 Teaspoon|
|Oranges||2 , peeled, seeded and sectioned|
|Grated orange rind||2 Tablespoon|
|Vegetable oil||3 Tablespoon|
|Green onions||4 , cut into 1/4 inch slices|
|Chicken breast halves||6 , skinned, boned, and cut into 1 inch pieces|
|Hot cooked rice||2 Cup (32 tbs)|
Pour oil around top of preheated wok, coating sides; allow to heat at medium high (325°) for 2 minutes.
Add chicken and stir fry 2 minutes or until lightly browned.
Remove from wok, and drain well on paper towels.
Add orange rind, gingerroot, and hot sauce to wok; stir fry 1 1/2 minutes.
Return chicken to wok; stir fry 3 minutes.
Combine green onions, orange juice, soy sauce, sugar, and cornstarch; mix well.
Add orange juice mixture and orange sections to chicken; stir fry 3 minutes or until thickened.
Serving size: Complete recipe
Calories 2668 Calories from Fat 531
% Daily Value*
Total Fat 60 g92.3%
Saturated Fat 9.6 g48.2%
Trans Fat 0.3 g
Cholesterol 598.5 mg199.5%
Sodium 5524.1 mg230.2%
Total Carbohydrates 262 g87.4%
Dietary Fiber 15.1 g60.6%
Sugars 102.4 g
Protein 258 g516.7%
Vitamin A 70% Vitamin C 571.1%
Calcium 38.5% Iron 94.3%
*Based on a 2000 Calorie diet