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Chicken, Low-Fat Chinese Orange (M, TNT)
Source: A friend
Serves: 4

2 tbsp. orange juice concentrate
2 tbsp. soy sauce
2 tsp. chicken-flavored low-sodium bouillon
1-1/2 tsp. cornstarch
1/2 tsp. ground ginger
3/4 lb. boneless, skinless chicken breasts, cut into strips
2 garlic cloves, finely chopped
1/2 cup thinly sliced carrots
1 red pepper, cut in strips
1/2 lb. fresh snow peas
4 oz. fresh mushrooms, sliced (1 cup)
1 small onion, cut in strips
1 (8 oz.) can sliced water chestnuts, drained
Hot cooked rice

In a small bowl, combine 1/2 cup water, orange juice concentrate, soy sauce, bouillon, cornstarch, and ginger; mix well and set aside.

Spray a large skillet with veggie spray; place over medium-high heat. Add chicken and garlic; stir-fry 3 minutes. Remove chicken from skillet. In same skillet, stir-fry fresh veggies about 3 minutes or until tender crisp. Add chicken, water chestnuts, and bouillon mixture; cook 2 minutes or until thickened. Serve with rice.

Posted by Andrea Feldman

Nutritional Info Per Serving: N/A