This recipe makes stir fry easy and accessible without compromising on taste.Courtesy of Knorr.Per serving: 240 calories, 10 g total fat, (1.5 g saturated fat, 0 g trans fat), 65 mg cholesterol, 560 mg sodium, 10 g carbohydrate, 2 g fibre, 5 g sugars, 27 g protein. % DV: 40% vitamin A, 160% vitamin C, 4% calcium, 8% iron.
Directions for: Orange Chicken Stir Fry
Ingredients
2 Tbsp (30 mL) Becel Oil
1 lb(s) (450 g) boneless, skinless chicken breast, cut into 1/4-inch (6 mm) thick slices
2 tsp (10 mL) fresh ginger, grated
1 medium red bell pepper, cut into thin strips about 1-inch (2.5 cm) long
1 pot Knorr Homestyle Stock - Chicken
cup (175 mL) orange juice
2 cup (500 mL) tiny broccoli florets
Directions
1. Heat Becel Oil in large nonstick skillet over medium-high heat and cook chicken in single layer, without stirring, 3 minutes or until bottom of chicken is golden brown. Add ginger; cook, stirring, 30 seconds. Stir in pepper and cook, stirring occasionally, 3 minutes.
2. Make a well in centre of mixture and add Knorr Homestyle Stock - Chicken and orange juice, stirring to dissolve stock, then stirring to combine with chicken mixture.
3. Add broccoli; cover and cook, stirring occasionally, about 3 minutes or until broccoli is crisp tender.
4. TIP: Get creative serve over a hot bed of brown rice, couscous, quinoa or faro.
See more: Chicken, Asian, Vegetables, Stir-Fry
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