Clean Orange Chicken Stir Fry
- U Serves 2 People
- P Prep: 00:20
- P Cook: 00:40
Nutritional Facts
per 1 serving size (Recipe makes 2 servings)
Amount Per Serving
Calories 357
Calories from Fat 21
% Daily Values*
Total Fat 2.33
3.58%
Saturated Fat 0.07
0.35%
Polyunsaturated Fat 0.10
Monounsaturated Fat 0.04
Cholesterol 50.00
16.67%
Sodium 165.50
6.90%
Potassium 197.50
Total Carbohydrate 59.75
19.92%
Dietary Fiber 9.05
36.20%
Sugars 13.53
Protein 30.04
Vitamin A 141.50%
Vitamin C 298.50%
Calcium 8.50%
Iron 9.50%
* Nutritional Values are estimated and may vary
³ Description
A healthy, delicious, low fat version of the traditional Chinese favorite!
² Ingredients
- 2 serving (serving = 4 oz) Tyson Foods Boneless Skinless Chicken Breast Tenderloins
- 2 serving (serving = 1/4 cup) Lundberg Organic Long Grain Brown Rice
- 1 serving (serving = 1 medium pepper) Publix Red Bell Pepper
- 1 serving (serving = 3 oz) Publix Baby Carrots
- 1/2 slice, medium (1/8" thick) Onions
- 1 serving (serving = 1 cup) Marketside Sugar Snap Peas
- 200 g Oranges
- 1 tsp Cloves (Ground)
- 1 serving (serving = 1 tsp) Spice Classics Ground Cinnamon
q Directions
1 - Cook your brown rice
2 - While rice is cooking, squeeze the juice from 1 orange into a large ziplock bag, mix in clove and cinnamon, insert your chicken breasts, seal and set aside in the fridge.
3 - Chop your veggies!
4 - Saute veggies in sprayed pan and toss in a little more orange juice if you can squeeze any additional out.
5 - Grill your chicken breasts
6 - Slice your second orange in half and portion out 2 servings (rice should make a little over 1/2 cup per serving)
Tip - Add a dash of Bragg's liquid aminos for an additional soy sauce kick!
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