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Orange-Ginger Chicken and Veggies

Orange-Ginger Chicken and Veggies

"This colorful stir-fry is chock-full of tasty veggies, tender chicken chunks and a light, zippy sauce. Tangy oranges and crunchy cashews add extra pizzazz. 'The recipe was an experiment,' shares Nancy Johnson of Turah, Montana. 'We love Oriental food, and this dish filled the bill nicely.'"
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Ingredients

40 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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Directions

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  1. Grate orange peel, reserving 1-1/2 teaspoons. Peel and section orange; set orange sections aside. In a small bowl, combine the cornstarch and ginger. Stir in the broth, soy sauce, chili sauce, hot pepper sauce and reserved grated orange peel until blended; set aside.
  2. In a large nonstick skillet or wok, stir-fry the chicken and garlic in oil for 2-3 minutes or until lightly browned. Add the broccoli, peppers and carrot; stir-fry for 5 minutes or until the vegetables are crisp-tender. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cashews and reserved orange sections. Serve with rice.

Footnotes

  • Nutritional Analysis: One serving (1-1/2 cups stir-fry mixture with 3/4 cup rice) equals 467 calories, 12 g fat (2 g saturated fat), 67 mg cholesterol, 853 mg sodium, 56 g carbohydrate, 4 g fiber, 34 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 2 vegetable, 1/2 fat.

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Reviews

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Decent chinese sort of recipe

This is a very nice recipe, but will take some tinkering until it is something my family will request again. I browned the chicken first, and removed it from the pan before adding the vegies, a...

Love this! My family doesn't like spicy, so I omitted the spicy stuff and used brown sugar (just to my taste) instead. I also used frozen stir fry veggies. I already had white rice cooked in the...

Easy to make and the flavours of ginger, orange of a touch of spice combine beautifully, I'll definitely add this to the "favourites" list.

The only changes I made were to omit the bell pepper (we only really like it raw, in salads) and I added the orange zest a little at a time til it was right for us. I didn't add the orange segme...

Even without the hot pepper sauce, this recipe is NOT for the faint of palate. My nose ran and lips burned the entire time I ate this. Great flavour otherwise, and the cooking times were perfe...

Great recipe and so easy to make! I made this for my husband and he loved it. We love spicy dishes and this fit the bill perfectly. We'll definitely be making this again soon.

Very good dish but I did find it a bit to spicy.

A wonderful quick and tasty meal. Sometimes my Asian cooking doesn't come out as exptected but this was a pleasant surprize. I was out of hot sauce so I used red pepper flakes instead... and I t...

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