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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (277g) Recipe makes 4 servings The following items or measurements are not included below: vegetables |
||
| Calories 263 | ||
| Calories from Fat 139 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.5g | 23% | |
| Saturated Fat 3.4g | 16% | |
| Monounsaturated Fat 5.5g | ||
| Polyunsaturated Fat 5.6g | ||
| Trans Fat 0.1g | ||
| Cholesterol 60mg | 20% | |
| Sodium 311mg | 12% | |
| Potassium 236mg | 6% | |
| Total Carbohydrate 10.3g | 3% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 9.3g | ||
| Protein 20.1g | 40% | |
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Ingredients
- 375 g boneless chicken breasts
- 2 tablespoons honey
- 2 tablespoons vinegar
- 2 tablespoons orange juice
- 1 tablespoon soy sauce
- 1 teaspoon cornflour
- 2 tablespoons cooking oil
- 2 cups vegetables, of choice
- rice, to serve
Directions
1
Cut chicken into cubes, set aside.2
In a small bowl combine honey, vinegar, juice, soy sauce and cornflour, set aside.3
Put oil in wok or large skillet.4
Preheat over medium heat.5
Stir vegetables until crisp-tender.6
Remove vegetables from wok.7
Add chicken to hot wok, (more oil if necessary).8
Stir fry for 3- 4 minutes or until cooked.9
Push chicken to side of wok, add sauce.10
Cook and stir until thick and bubbly.11
Return cooked vegetables to wok and stir all ingredients together to coat.12
Cook and stir another minute or until heated through.13
Serve over rice.
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Featured Reviews for This Recipe
From: Molidol
On Mar 22, 2007
My family loved this recipe...even my picky eater! The only thing I did different was to double the amount of sauce. My DH likes lots of sauce for his rice. We will be enjoying this meal again soon.
From: SarahinWI
On Feb 25, 2007
This was a good start to a recipe, but the sauce was very thin, and the orange juice overpowered this dish for us. We followed the directions exactly, using a mixture of broccoli, carrots, and mushrooms for the veggies. We will try again, thickening the sauce a bit more and maybe cutting down on the orange juice.
From: krekel13
On Mar 30, 2003
This recipe is wonderful! (Though I also had to add another teaspoon of cornstarch!) When stir-frying the vegetables, I sprinkled them with about 1/2 tsp. of ground ginger; it went very well with the honey sauce. I will definately be making this again!
From: dale!
On Nov 11, 2002
The chicken was moist but the vinegar overpowered all the other flavours and made the dish rather bitter. I couldn't taste the orange juice at all. Also I had to add another teaspoon of cornflour as I prefer the sauce a bit thicker, but this could have been because of the vegetables I used also.
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