Orange Chicken and Carrots
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tbsp Olive Oil 3 clove Garlic .5 cup Orange Juice .5 cup Honey .33 cup Soy Sauce 4 tbsp Nakano Seasoned Rice Vinegar .25 cup Cornstarch .5 tsp Ginger, ground .5 tsp Pepper, white 1.5 cup, chopped Carrots, raw 74 gram(s) bell pepper, red, sweet, raw 16 oz Tyson boneless, skinless chicken breast
Cut chicken breast into bite size pieces.
Heat oil.
Add Chicken, Carrots, Bell Pepper and salt and pepper to taste.
In a separate bowl whisk together remaining ingredients. NOTE: Use only 2/3 of cornstarch and add more if needed later.
When chicken is almost fully cooked, pour sauce mixture into pan and bring to a boil.
Boil for 2 to 3 minutes or until sauce is think. Note: If sauce does not thicken whisk remaining cornstarch in tablespoon of water and add to mixture and return to boiling for a minute or two longer.
Serving Size: Makes 4 Equal Servings
Number of Servings: 4
Recipe submitted by SparkPeople user CTJESS.
Heat oil.
Add Chicken, Carrots, Bell Pepper and salt and pepper to taste.
In a separate bowl whisk together remaining ingredients. NOTE: Use only 2/3 of cornstarch and add more if needed later.
When chicken is almost fully cooked, pour sauce mixture into pan and bring to a boil.
Boil for 2 to 3 minutes or until sauce is think. Note: If sauce does not thicken whisk remaining cornstarch in tablespoon of water and add to mixture and return to boiling for a minute or two longer.
Serving Size: Makes 4 Equal Servings
Number of Servings: 4
Recipe submitted by SparkPeople user CTJESS.
Nutritional Info Amount Per Serving
- Calories: 433.3
- Total Fat: 11.0 g
- Cholesterol: 65.0 mg
- Sodium: 1,502.5 mg
- Total Carbs: 58.7 g
- Dietary Fiber: 2.3 g
- Protein: 27.6 g
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