Orange-Ginger Chicken And Veggies Recipe

Name: Orange-Ginger Chicken And Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium navel orange; 4 teaspoons cornstarch; 1 teaspoon grated fresh gingerroot; 1 cup reduced-sodium chicken broth; 2 tablespoons reduced-sodium soy sauce; 2 tablespoons chili sauce; 1/4 teaspoon hot pepper sauce; 1 pound boneless skinless chicken breasts, cut into 1-inch pieces; 2 garlic cloves, minced; 1 tablespoon canola oil; 2 cups fresh broccoli florets; 1 medium sweet red pepper, julienned; 1 medium sweet yellow pepper, julienned; 1/2 cup shredded carrot; 1/3 cup unsalted cashews; 3 cups hot cooked rice

Servings: persons

1 medium navel orange
4 teaspoons cornstarch
1 teaspoon grated fresh gingerroot
1 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons chili sauce
1/4 teaspoon hot pepper sauce
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 garlic cloves, minced
1 tablespoon canola oil
2 cups fresh broccoli florets
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1/2 cup shredded carrot
1/3 cup unsalted cashews
3 cups hot cooked rice

1
Grate orange peel, reserving 1-1/2 teaspoons. Peel and section orange; set orange sections aside. In a small bowl, combine cornstarch and ginger. Stir in the broth, soy sauce, chili sauce, hot pepper sauce and reserved grated orange peel until blended; set aside.
2
In a
3
or wok, stir-fry chicken and garlic in oil for 2-3 minutes or until lightly browned. Add the broccoli, peppers and carrot; stir-fry for 5 minutes or until the vegetables are crisp-tender. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cashews and reserved orange sections. Serve with rice.

992

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 medium navel orange, 4 teaspoons cornstarch, 1 teaspoon grated fresh gingerroot, 1 cup reduced-sodium chicken broth, and more.

Yes, Orange-Ginger Chicken And Veggies falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Orange-Ginger Chicken And Veggies

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