Spicy Orange Chicken

Amount     

Measure         

Ingredient -- Preparation Method

--------         

------------         

--------------------------------

1                

pound              

skinless boneless chicken breast

1                

tablespoon     

cornstarch

11              

ounces            

mandarin oranges in light syrup

2                

tablespoons   

sherry

1/2             

teaspoon        

red pepper flakes

2                

tablespoons  

low sodium soy sauce

1                

teaspoon        

ginger root -- finely minced

8                

ounces            

mushrooms -- sliced

2                

tablespoons   

oil

1                

small               

onion -- finely minced

2                

cloves             

garlic -- minced

5                

ounces            

water chestnuts -- canned -- drained & sliced

5                

ounces            

bamboo shoots -- canned -- drained & sliced

4                

ounces            

snow pea pods -- fresh -- whole

Slice chicken into thin bite-size pieces. 

For sauce drain oranges and combine syrup with cornstarch, soy sauce, sherry, and red pepper flakes in a small bowl. Mix thoroughly.

Heat a wok or large frying pan over medium-high heat. Add 1 tablespoon of oil. Stir-fry onions, ginger, pea pods, mushrooms, water chestnuts and bamboo shoots and garlic for a couple of minutes Remove and set aside. 
Add 1 tablespoon of oil and chicken and stir-fry for 3 to 4 minutes or until no pink remains. Push chicken from center of wok. 
Stir sauce and add to center of wok. Cook until thickened. 
Add vegetable mixture and the orange segments. Stir to coat entire mixture and cook another minute or until heated through.

Makes 4 servings.

Per Serving: 319 Calories; 9g Fat (25.0% calories from fat); 30g Protein; 29g Carbohydrate; 4g Dietary Fiber; 66mg Cholesterol; 389mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 1 Fruit; 1 1/2 Fat.

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