19 Oct Stir Fried Chicken with Mandarin Oranges and Broccoli
Nutritional Information, Per Serving:
340 calories; 12 g fat; 2 g saturated fat; 550 mg sodium; 20 g carbohydrate; 2 g fiber; 14 g sugars; 37 g protein
| Serving Size: | 4 |
Preparation
1. In a bowl, toss chicken breast cubes with the five-spice powder.
3. Combine soy sauce, vinegar, reserved orange juice (about 3/4 cup), honey, red pepper flakes, and cornstarch in a small bowl. Reserve.
5. Heat a large saute pan or wok over high heat and add the oils. Heat until just smoking. Add ginger and chicken cubes and toss until browned, about 5 minutes. Remove chicken from pan and place in bowl. To same pan, add broccoli and toss until bright green and crisp tender, about 6-8 minutes.
7. Return chicken to pan. Add 3 tablespoons sliced scallions and sauce. Stir until sauce begins to thicken, about 3 minutes. Add oranges and heat through.
9. Serve over steamed rice. Garnish with remaining tablespoon scallions and cilantro.
3. Combine soy sauce, vinegar, reserved orange juice (about 3/4 cup), honey, red pepper flakes, and cornstarch in a small bowl. Reserve.
5. Heat a large saute pan or wok over high heat and add the oils. Heat until just smoking. Add ginger and chicken cubes and toss until browned, about 5 minutes. Remove chicken from pan and place in bowl. To same pan, add broccoli and toss until bright green and crisp tender, about 6-8 minutes.
7. Return chicken to pan. Add 3 tablespoons sliced scallions and sauce. Stir until sauce begins to thicken, about 3 minutes. Add oranges and heat through.
9. Serve over steamed rice. Garnish with remaining tablespoon scallions and cilantro.
Ingredients
* 4 chicken breast halves, boneless and skinless, cut into 1-inch cubes
* 1 tsp Chinese five-spice powder
* 2 TBLS soy sauce
* 1 TBLS rice wine vinegar
* 1 can (15-ounce) mandarin oranges, drained (reserve liquid)
* 1 TBLS honey
* ¼ tsp red pepper flakes
* 1 TBLS cornstarch
* 2 TBLS vegetable oil
* 1 tsp toasted sesame oil
* 2 tsp minced fresh ginger
* 2 cups broccoli florets
* 1/4 cup sliced scallions, divided
* 2 TBLS fresh chopped cilantro
* 1 tsp Chinese five-spice powder
* 2 TBLS soy sauce
* 1 TBLS rice wine vinegar
* 1 can (15-ounce) mandarin oranges, drained (reserve liquid)
* 1 TBLS honey
* ¼ tsp red pepper flakes
* 1 TBLS cornstarch
* 2 TBLS vegetable oil
* 1 tsp toasted sesame oil
* 2 tsp minced fresh ginger
* 2 cups broccoli florets
* 1/4 cup sliced scallions, divided
* 2 TBLS fresh chopped cilantro