Side Pannel
Orange-Sesame Chicken and Vegetable Stir-Fry
Orange-Sesame Chicken and Vegetable Stir-Fry
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Poultry, Peppers
Ingredients List
- 2 ts Sesame seeds
- 2 lg Boneless skinless chicken
- -breast halves; cut in
- -chunks
- 1 tb Cornstarch
- 2 1/2 ts Vegetable oil
- 1 lb Bunch bok choy; stalks and,
- -leaves cut in half
- -lengthwise, then in pieces,
- -crosswise,, leaves & stalks
- -separated
- 2 sm Bell peppers; cut in strips
- 1/3 c Bottled stir-fry sauce
- 1/3 c Orange juice
- 1/3 c Water
- 1 ts Orange peel
Directions
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.
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.
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