Orange-sesame Chicken And Vegetable Stir-fry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Cabbage, Chicken, Main dishes, Peppers, Stir-fry | 4 | Servings | |
INGREDIENTS
| 2 | t | Sesame seeds |
| 2 | Boneless skinless chicken | |
| breast halves cut in | ||
| chunks | ||
| 1 | T | Cornstarch |
| 2 1/2 | t | Vegetable oil |
| 1 | lb | Bunch bok choy, stalks and |
| leaves cut in half | ||
| lengthwise then in | ||
| pieces | ||
| crosswise leaves & | ||
| stalks | ||
| separated | ||
| 2 | Bell peppers, cut in strips | |
| 1/3 | c | Bottled stir-fry sauce |
| 1/3 | c | Orange juice |
| 1/3 | c | Water |
| 1 | t | Orange peel |
INSTRUCTIONS
Toast the sesame seeds in large nonstick skillet over Medium heat. Set aside. Put chicken and cornstarch in ziptop bag. Seal; shake to coat. Heat 2 tsp. oil in same skillet. Add chicken and stir-fry 5 minutes until opaque in center. Remove to serving plate. Heat remaining oil in skillet. Add bok choy staks and peppers. Stir fry 5 minutes until almost crisp-tender. Add bok choy leaves, stir fry 2 minutes. mix remaining ingredients. Stir into skillet. Add chicken; stir until simmering. Place on serving plate; sprinkle with sesame seeds. Serves 4 Per serving: 191 calories, 5 grams fat, 49 mg. cholesterol, 605 mg. sodium Exchanges: 2/3 other car, 1 vegetable, 3 very lean meat, 1 fat. Recipe by: Woman's Day magazine, 11-1-97 Posted to MC-Recipe Digest V1 #1010 by Roberta Banghart <bobbi744@sojourn.com> on Jan 14, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 311
Calories From Fat: 68
Total Fat: 7.6g
Cholesterol: 73.1mg
Sodium: 387.1mg
Potassium: 360.9mg
Carbohydrates: 31.2g
Fiber: 1g
Sugar: 17.4g
Protein: 27.8g