Snappy Chicken Stir-Fry

Snappy Chicken Stir-Fry
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1 users rated this recipe an average rating of 5.0
Makes:
4 servings
Start to Finish:
20 mins
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Snappy Chicken Stir-Fry

Ingredients
1
6 ounce package frozen pea pods
1
pound boneless, skinless chicken breasts
1/4
cup orange juice
2
tablespoons water
2
tablespoons soy sauce
2
teaspoons cornstarch
1
tablespoon cooking oil
 
Hot cooked rice
 
Chopped peanuts (optional)

Directions

  1. Let pea pods stand at room temperature to partially thaw. Meanwhile, cut chicken into 1-inch pieces. In a small bowl stir together the orange juice, water, soy sauce, and cornstarch.
  2. Preheat a wok or large skillet over high heat. Add cooking oil. Stir-fry chicken, half at a time, for 2 to 3 minutes or until no pink remains. Add more oil as necessary. Return all chicken to wok. Push chicken to the sides of the wok. Stir orange juice mixture and add to center of wok. Cook and stir until orange juice mixture is thickened and bubbly.
  3. Add partially frozen pea pods to wok and stir in chicken until all is coated with sauce. Cover and simmer the mixture for 1 minute. Serve with rice. Sprinkle with peanuts, if desired. Makes 4 servings.

Nutrition Facts

(Snappy Chicken Stir-Fry)
    Per serving:
  • 347 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 66 mg chol.,
  • 527 mg sodium,
  • 40 g carb.,
  • 2 g fiber,
  • 32 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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