Easy Make-at-Home Chinese Chicken
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Easy Make-at-Home Chinese Chicken
YIELD Makes 4 servings
See Cooking Videos
INGREDIENTS
| 3 | tablespoons frozen orange juice concentrate, thawed |
| 2 | tablespoons reduced-sodium soy sauce |
| 2 | tablespoons water |
| 3/4 | teaspoon cornstarch |
| 1/4 | teaspoon garlic powder |
| Nonstick cooking spray | |
| 2 | carrots, cut crosswise into 1/4-inch slices |
| 1 | (12-ounce) package frozen broccoli and cauliflower florets, thawed |
| 2 | teaspoons canola oil |
| 3/4 | pound boneless skinless chicken breasts, cut into bite-size pieces |
| 1‑1/3 | cups hot cooked rice |
PREPARATION:
- For sauce, stir together orange juice concentrate, soy sauce, water, cornstarch and garlic powder; set aside.
- Spray nonstick wok or large skillet with cooking spray. Add carrots; stir-fry over high heat 1 minute. Add broccoli and cauliflower; stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Remove vegetables from wok; set aside.
- Add oil to wok. Stir-fry chicken in hot oil 2 to 3 minutes or until cooked through. Push chicken up side of wok. Add sauce; cook and stir until boiling. Return vegetables to wok; cook and stir until heated through. Serve over hot cooked rice.
Tip
To cut carrots decoratively, use a citrus stripper or grapefruit spoon to cut 4 or 5 grooves into whole carrots, cutting lengthwise from stem end to tip. Then cut carrots crosswise into slices.
This recipe appears in:
Chinese
NUTRITIONAL INFORMATION:
| Serving Size: | 1/4 of stir-fry and rice |
| Fiber | 4 g |
| Carbohydrate | 29 g |
| Cholesterol | 32 mg |
| Saturated Fat | <1 g |
| Total Fat | 3 g |
| Calories from Fat | 14 % |
| Calories | 215 |
| Protein | 18 g |
| Sodium | 351 mg |
DIETARY EXCHANGE:
| Meat | 2 |
| Vegetable | 2 |
| Starch | 1 |
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