Monday 11 February 2013

Posted by Judie on Monday 11 February 2013
A spicy fresh take on stir-fried chicken.  

Serves 4
  • 2/3 cup short-grain brown rice
  • 3/4 cup orange juice
  • 1/4 cup cider vinegar
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 2 tsp cornstarch
  • 2 tbsp sesame oil
  • 680g boneless, skinless chicken breasts, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp minced fresh ginger
  • 1 tsp red-pepper flakes
  • 4 ribs celery, thinly sliced
  • 4 carrots, thinly sliced
  • 2 cups frozen peas, thawed
  • 2 tbsp toasted sesame seeds

Prepare rice per package directions. Combine orange juice, vinegar, soy sauce, sugar and cornstarch in a small bowl while rice cooks, and whisk until smooth.  

Heat 1 tablespoon of the oil in large frying pan over medium-high heat. Add chicken, garlic, ginger, and red pepper flakes. Cook until chicken begins to brown, 4 to 5 minutes. Transfer to plate. 

Add celery, carrots, and remaining 1 tablespoon oil. Cook until celery begins to soften, 2 to 3 minutes. Return chicken to pan and add peas. Reduce heat to low and add juice mixture. Cook 2 to 3 minutes longer, scraping up any browned bits on bottom of pan. Sprinkle with sesame seeds and serve immediately with the rice. 

Nutrition Facts:
Calories (kcal): 532
Fat: 14.5g
Saturated Fat: 2g
Sodium: 625mg
Fibre: 8g
Carbohydrates: 53g
Protein: 45g

Original Recipe
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