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Orange-Ginger Chicken Stir-Fry

Break out your skillet and stir up some orange-ginger chicken for a sizzling dinner option.

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  • Makes: 6 servings
  • Yields: 2/3 cup chicken mixture and 1/2 cup quinoa each
  • Start to Finish: 45 mins

Orange-Ginger Chicken Stir-Fry

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Serve chicken mixture over quinoa. Sprinkle with sesame seeds.

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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