Honey Orange Chicken Stir Fry

Food, Recipes
on November 3, 2014
Honey Orange Chicken Stirfry
Christine Skari

This dish is reminiscent of the orange chicken from Panda Express minus all the saturated fat and calories. Skari serves it over brown rice for a quick and healthy meal.

3 tablespoons orange juice
1  tablespoon brown sugar
2  tablespoons honey
2 tablespoons vinegar
4 teaspoons reduced-sodium soy sauce
2 teaspoons cornstarch
1/2 pound boneless, skinless chicken breast, cubed
4 teaspoons canola oil
1 red bell pepper, chopped
1 yellow bell pepper, chopped
8 ounces broccoli, chopped 1 cup sliced mushrooms
1/2 onion, sliced
1/4 cup water
1/2 teaspoon salt, divided

1. Whisk together orange juice, brown sugar, honey, vinegar, soy sauce and cornstarch. Add chicken and set aside.
2. Heat oil in a wok or large skillet. Add veg- etables and water, stir-frying until vegetables are cooked, but still crisp. Add 1/4 teaspoon salt. Transfer vegetables to a bowl.
3. Using a slotted spoon, add chicken to pan, and cook until done. Make a well in the center of the pan and pour in sauce. Cook until thickened.
4. Return vegetables to pan and add remain- ing 1/4 teaspoon salt. Toss well. Serves 4.

—Recipe by blogger Christine Skari of Goleta, Calif., Apple of My Eye blog

Nutritional facts per serving: 210 calories, 7g fat, 35mg chol., 15g prot., 23g carbs., 3g fiber, 570mg sodium

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