Directions:
- Cut chicken into thin 2 inch (5 cm) long strips; set aside; cut red pepper into strips; set aside; using vegetable peeler remove thin orange rind and cut into julienne strips; set aside.
- Squeeze orange and reserve 1/4 cup (50 ml) juice in small bowl; stir in chicken stock, soy sauce, sugar, cornstarch, sesame oil, pepper flakes and hot pepper sauce; set aside.
- In wok or large skillet, heat 1 tbsp oil over high heat; stir fry chicken until no longer pink inside, 3 or 4 minutes; remove
- Chicken and set aside; heat remaining oil in the wok or pan; stir fry gingerroot and garlic for 10 seconds; add orange rind and red pepper, stir fry for 1 minute or until tender crisp; stir in soy sauce mixture; cook, stirring, until thickened.
- Return chicken to wok and stir until heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 454.64 Kcal (1903 kJ) | ||
| Calories from fat | 201.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.37g | 34% | |
|---|---|---|---|
| Cholesterol | 139.69mg | 47% | |
| Sodium | 1292.57mg | 54% | |
| Potassium | 950.74mg | 20% | |
| Total Carbs | 16.38g | 5% | |
| Sugars | 10.87g | 43% | |
| Dietary Fiber | 2.63g | 11% | |
| Protein | 49.98g | 100% | |
| Vitamin C | 111.4mg | 186% | |
| Iron | 0.2mg | 1% | |
| Calcium | 44.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 112.2 Kcal (470 kJ) | ||
| Calories from fat | 49.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.52g | 34% | |
|---|---|---|---|
| Cholesterol | 34.47mg | 47% | |
| Sodium | 319mg | 54% | |
| Potassium | 234.64mg | 20% | |
| Total Carbs | 4.04g | 5% | |
| Sugars | 2.68g | 43% | |
| Dietary Fiber | 0.65g | 11% | |
| Protein | 12.34g | 100% | |
| Vitamin C | 27.5mg | 186% | |
| Iron | 0.1mg | 1% | |
| Calcium | 11.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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