Orange chicken stir-fry is a quick and easy dish. Smooshed mandarin oranges brightly complement the saute'd chicken and vegetables. Serve over rice or noodles. This recipe serves six. Each serving (not including rice) has approximately 360 calories, 143 calories from fat, 25g carbs and 40g of protein.
Ingredients: 3-4 boneless chicken breasts 2 Tablespoons oil 1 can mandarin oranges ¼ cup coconut aminos (soy sauce substitute) 2 Tablespoons pomegranate molasses or tamarind paste ¼ cup anchovy fish sauce 1 Tablespoon minced garlic Diced green onion Diced bell pepper 1 can water chestnuts 1 can baby corn 1 cup cashews Chopped pea pods 2 Tablespoons tapioca or corn starch 1/2 package bean sprouts
Cut the chicken breast into cubes.
Prepare the vegetables and set aside.
Open the can of oranges. Drain the juice into a small bowl or Pyrex measuring cup. Pour the oranges into a small dish and smoosh with a fork. Set aside.
Combine the juice from the canned mandarin oranges with the coconut aminos, molasses, fish sauce and garlic. Set aside.
Heat the oil in a wok or skillet. Add the cubed chicken, cover and cook for about 7 minutes, stirring occasionally. The chicken is done when the juices are clear and pieces cut easily with a spatula.
Add the green onion and bell pepper.
Stir in the canned vegetables, pea pods and the cashews.
Place the tapioca starch in a small dish and briskly stir in a tablespoon of water. Add to the stir-fry, stirring constantly as it thickens the orange sauce.
Gently stir in the bean sprouts and turn off the heat. They are very delicate and do not need to be cooked.
Enjoy left over chicken stir-fry cold or reheat in a microwave.