From: Redbook
Yields:
4
Cal/Serv:
547
A sweet and spicy orange sauce seasoned with hot pepper flakes and honey gives this chicken and vegetable stir-fry a serious kick of flavor.
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Ingredients
Sauce:
- 3/4 cup orange juice
- 1/4 cup honey
- 2 Tbsp. low-sodium soy sauce
- 1 Tbsp. cornstarch
- 1 tsp. grated orange zest
- 1/2 tsp. hot red pepper flakes
Stir-Fry:
- cup all-purpose flour
- 1/4 cup whole-wheat breadcrumbs
- 2 egg whites
- 1 lb. boneless, skinless chicken breasts
- 2 Tbsp. canola oil
- 2 tsp. minced garlic
- 2 cups broccoli florets
- 1 cup sugar snap peas
- 1 cup sliced mushrooms
- 1 red bell pepper
- 1 bunch baby bok choy
- 1 can water chestnuts
- 1 cup shredded carrots
- 1/4 cup sliced, toasted almonds
- 1/4 cup crispy Chinese egg noodles
Directions
- Step 1Combine sauce ingredients.
- Step 2In a pie plate, combine flour and breadcrumbs. In a medium bowl, beat egg whites. Toss chicken pieces in egg whites, then in flour mixture to coat.
- Step 3In a large nonstick skillet or a wok, heat 1 tablespoon of the oil over medium-high heat. Add chicken and cook 4 to 5 minutes, until browned all over; remove from skillet.
- Step 4Add remaining 1 tablespoon oil to skillet. Add garlic and all vegetables except carrots and stir-fry about 3 minutes. Add carrots and stir-fry 30 seconds. Pour sauce into skillet and stir-fry until sauce thickens, about 2 minutes. Add chicken back to skillet and stir-fry 1 minute, until chicken and vegetables are coated with sauce. Remove from heat; sprinkle with almonds and noodles. Serve with steamed rice (3/4 cup cooked rice per serving).
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