Directions:
- In a large nonstick frying pan over high heat, mix orange juice, sugar, garlic, ginger, and chili flakes to taste. Boil until reduced to 1 cup, about 10 minutes; stir often.
- Meanwhile, rinse chicken, pat dry, and cut into 1/2 inch chunks.
- In a large nonstick frying pan or a large nonstick pot over high heat, stir chicken in oil until lightly browned and no longer pink in center of thickest part (cut to test), 4 to 5 minutes.
- Add orange sauce and stir until boiling, 1 to 2 minutes.
- Spoon chicken and sauce onto rice. Sprinkle with green onions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 461.61 Kcal (1933 kJ) | ||
| Calories from fat | 35.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.99g | 6% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 370.22mg | 15% | |
| Potassium | 579.59mg | 12% | |
| Total Carbs | 76.94g | 26% | |
| Sugars | 29.76g | 119% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 28.49g | 57% | |
| Vitamin C | 47.8mg | 80% | |
| Iron | 1.7mg | 9% | |
| Calcium | 35.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 116.97 Kcal (490 kJ) | ||
| Calories from fat | 9.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.01g | 6% | |
|---|---|---|---|
| Cholesterol | 16.95mg | 22% | |
| Sodium | 93.82mg | 15% | |
| Potassium | 146.87mg | 12% | |
| Total Carbs | 19.5g | 26% | |
| Sugars | 7.54g | 119% | |
| Dietary Fiber | 0.04g | 1% | |
| Protein | 7.22g | 57% | |
| Vitamin C | 12.1mg | 80% | |
| Iron | 0.4mg | 9% | |
| Calcium | 8.9mg | 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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