CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Vegetables, Grains |
Chinese |
|
1 |
Servings |
INGREDIENTS
1/2 |
c |
Chicken broth |
1/4 |
c |
Thawed orange juice concentrate |
1/4 |
c |
Soy sauce |
2 |
tb |
Cornstarch |
2 |
tb |
Brown sugar |
1 |
tb |
Minced garlic |
1/2 |
ts |
Ground ginger |
1/4 |
ts |
Salt |
1/4 |
ts |
Crushed red pepper |
6 |
c |
Water |
8 |
oz |
Chinese style noodles |
1 |
tb |
Oil |
1 |
pk |
Fresh stir fry vegetables, (16 oz) |
3/4 |
lb |
Boneless, skinless chicken, cut into strips |
1 |
c |
Sliced green onions |
1/4 |
c |
Chopped dry roasted peanuts |
INSTRUCTIONS
Combine first 9 in bowl. Boil water and add noodles. Drain and set aside.
Heat oil, add veggies and stir fry 2 minutes. Add chicken , stir fry 3
minutes or until done. Add broth mixture, cook until thick. Combine chicken
mixture and noodles in large bowl - toss well. Sprinkle with peanuts. 6
servings.
Notes: .
Per serving (excluding unknown items): 4593 Calories; 218g Fat (42%
calories from fat); 3g Protein; 670g Carbohydrate; 0mg Cholesterol; 787mg
Sodium _____
Posted to EAT-L Digest 31 Jan 97 by Dot & Tim McChesney <jrjet@MTCO.COM> on
Feb 1, 1997.
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