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Spicy Orange Peel ChickenChicken stir-fried with vegetables and tossed with a dressing of orange marmalade, oil, soy sauce, lime juice, ginger and red pepper flakes Rate this recipe Time:
Hands On: 20 minutes
Total Time: 30 minutes Servings: Makes 6 servings (1/6 of stir fry each)
| Ingredients |
- 1/2 cup orange marmalade
- 3 tablespoons Pure Wesson® Vegetable Oil, divided
- 3 tablespoons La Choy® Soy Sauce
- 1-1/2 teaspoons fresh lime juice
- 1 teaspoon minced fresh ginger
- 1/2 teaspoon crushed red pepper flakes
- 1 pound boneless skinless chicken breast tenders
- 4 cups frozen or fresh stir-fry vegetables
- La Choy® Chow Mein Noodles, optional
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| Directions | - Whisk together marmalade, 2 tablespoons of the oil, 1 tablespoon of the soy sauce, lime juice, ginger and red pepper in small bowl. Set aside.
- Heat the remaining 1 tablespoon oil in wok or large skillet over high heat. Add chicken and the remaining 2 tablespoons soy sauce; toss to coat. Stir-fry chicken until no longer pink, about 5 minutes. Add vegetables and stir-fry until crisp-tender, about 4 minutes.
- Add marmalade mixture; heat 1 minute, stirring occasionally. Serve with chow mein noodles, if desired.
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 Nutrition Facts Amount per Serving Calories 245 % Daily Value* Total fat 14% 9 g Saturated fat 8% 2 g Cholesterol 16% 47 MG Sodium 26% 624 MG Carbohydrate 7% 22 g Dietary fiber 3% 1 g Sugars 2% 18 g Protein 37% 18 g Vitamin A 9% Vitamin C 15% Calcium 2% Iron 5% * Percent Daily Values are based on a 2,000 calorie diet |
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