Orange Chicken And Vegetable Rice Bowl - 18g Carbs, 2g Fiber
From: www.usarice.com
Meal/Course: Main Dish
Cuisine Type: Chinese
Main Ingredient: Poultry, Vegetables
Servings: 6
Serving Size: 1 cup
1 Tbsp vegetable oil
1/2 lb skinless, boneless, chicken breasts, cut into strips
1 cup broccoli florets
1 carrot, thinly sliced
1/2 medium onion, sliced
1/2 each yellow and red bell peppers, sliced
1 1/2 tsp grated fresh ginger
7 oz low-sodium chicken broth
1/4 cup orange juice
1 1/2 tsp grated orange zest
1 1/2 Tbsp soy sauce
1 Tbsp cornstarch
1 1/2 cups hot cooked brown rice
In a large skillet or wok, heat 1/2 tablespoon of oil; add in chicken
and stir fry until lightly browned; remove and set aside.
In same skillet, heat remaining oil; stir fry vegetables and ginger
4-5 minutes, or until vegetables are tender crisp. Combine chicken
broth, orange juice and zest, soy sauce and cornstarch in bowl and
stir until smooth. Add to skillet, stirring constantly. Boil 1 to
2 minutes or until thickened. Stir in chicken and cook until heated
through. Spoon over or toss with warm rice.
Servings: 6
Serving Size: 1 cup
Nutrition per Serving:
169 Calories, 4g Total Fat, 34mg Cholesterol, 371mg Sodium,
18g Total Carbs, 2g Dietary Fiber, 15g Protein
No comments:
Post a Comment