Directions:
- To make the sauce, in a bowl mix honey, apple cider vinegar, orange juice, soy sauce, and cornstarch. Set aside.
- Heat olive oil in a large wok or skillet. Add veggies and cook until tender-crisp (about 3 or 4 minutes). Remove veggies from wok.
- Add more oil if needed before adding chicken. Cook chicken for 3 or 4 minutes, or until no longer pink.
- Push the chicken to the sides of the pan and pour the sauce into the center (give the sauce a quick mix before doing this).
- Allow the sauce to bubble and thicken, while gently stirring. Then return the veggies to the pan and cook until heated through and all ingredients are coated with glaze.
- Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 431.43 Kcal (1806 kJ) | ||
| Calories from fat | 110.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.32g | 19% | |
|---|---|---|---|
| Cholesterol | 50.18mg | 17% | |
| Sodium | 724.27mg | 30% | |
| Potassium | 858.04mg | 18% | |
| Total Carbs | 58.63g | 20% | |
| Sugars | 10.17g | 41% | |
| Dietary Fiber | 11.17g | 45% | |
| Protein | 28.13g | 56% | |
| Vitamin C | 27.6mg | 46% | |
| Iron | 3.3mg | 18% | |
| Calcium | 67.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 97.21 Kcal (407 kJ) | ||
| Calories from fat | 24.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.78g | 19% | |
|---|---|---|---|
| Cholesterol | 11.31mg | 17% | |
| Sodium | 163.2mg | 30% | |
| Potassium | 193.34mg | 18% | |
| Total Carbs | 13.21g | 20% | |
| Sugars | 2.29g | 41% | |
| Dietary Fiber | 2.52g | 45% | |
| Protein | 6.34g | 56% | |
| Vitamin C | 6.2mg | 46% | |
| Iron | 0.7mg | 18% | |
| Calcium | 15.3mg | 7% | |
* 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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