• 4servings
  • 20minutes
  • 400calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C
MineralsZinc, Copper, Fluorine, Calcium, Potassium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 navel orange

  2. 1 1/2 teaspoon(s) vegetable oil

  3. 1 pound(s) chicken tenders , cut into 1-inch pieces 2 cup(s) small broccoli florets

  4. 1 red bell pepper , cored and thinly sliced

  5. 1 yellow bell pepper , cored and thinly sliced

  6. 1 teaspoon(s) grated fresh gingerroot

  7. 1/3 cup(s) Szechuan stir-fry sauce

  8. 1/2 cup(s) shredded carrot

  9. 1/2 cup(s) unsalted roasted cashews

  10. Hot cooked rice

Instructions Jump to Ingredients ↑

  1. Grate peel from orange. With a paring knife, remove white pith. Section orange into a small bowl.

  2. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Increase heat to high, and stir-fry chicken 2 minutes. Remove to a plate.

  3. Add remaining 1/2 tablespoon oil to skillet. Reduce heat to medium-high and stir-fry broccoli and peppers 2 minutes until tender-crisp. Stir in orange peel, ginger, stir-fry sauce, carrot, and chicken. Stir-fry 2 minutes or until chicken is cooked through. Toss with orange segments and cashews. Serve over rice.


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