Chinese Orange Chickenchinese, low-fat, poultry 2 tablespoon juice, orange; concentrate 2 tablespoon soy sauce; reduced-sodium 2 teaspoon bouillon, chicken; instant 1 1/2 teaspoon cornstarch 1/2 teaspoon ground ginger 3/4 lb chicken breasts; boneless & skinless, cut 2 centiliter garlic; finely chopped 1/2 cup carrots; thinly sliced 1 medium pepper, red bell; seeded & cut into strips 1/2 lb snow peas; fresh 4 oz mushrooms; fresh, sliced about 1 cup 1 small onions; cut into strips 8 oz water chestnuts, sliced 1 single hot cooked rice; optional 1 single toasted sesame seeds; optl ----PER SERVING---- 200 single *cals 24 single *gm protein 22 single *gm carbo 2 single *gm fat 8 single *% cals from fat 50 single *mg chol 820 single *mg sodium IN a small bowl, combine 1/2 c water, orange juice concentrate, soy sauce, bouillon, cornstarch and ginger; mix well and set aside. Spray large nonstick skillet with vegetable cooking spray; place over med-high heat. Add chicken and garlic; stir-fry 3 minutes. Remove chicken from skillet. In same skillet, stir-fry fresh vegetables about 3 minutes or until tender-crisp. Add chicken, water chestnuts and bouillon mixture; cook 2 minutes or until thickened. Serve with rice, garnished with sesame seeds. minutes. S: Woman's Day Light Meals in Minutes Vol 3 No. 2 Formatted for MM:dianeE |
