Name: Orange Stir-Fry Chicken
Yield: 4
Ingredients: 3/4 c. orange juice; 1/4 c. honey; 2 tbsp. low-sodium soy sauce; 1 tbsp. cornstarch; 1 tsp. grated orange zest; 1/2 tsp. hot red pepper flakes; c. all-purpose flour; 1/4 c. whole-wheat breadcrumbs; 2 egg whites; 1 lb. boneless, skinless chicken breasts; 2 tbsp. canola oil; 2 tsp. minced garlic; 2 c. broccoli florets; 1 c. sugar snap peas; 1 c. sliced mushrooms; 1 red bell pepper; 1 bunch baby bok choy; 1 can water chestnuts; 1 c. shredded carrots; 1/4 c. sliced, toasted almonds; 1/4 c. crispy Chinese egg noodles

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).

Orange Stir-Fry Chicken

Ingredients

Sauce:

Stir-Fry:

Directions

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