Directions:
- Prepare rice according to package directions. Meanwhile, in a small bowl, combine 1 tablespoon cornstarch, orange juice, soy sauce, sugar, salt and pepper; set aside.
- Place remaining cornstarch in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet over medium heat, cook chicken in 2 tablespoons oil for 7-9 minutes or until chicken juices run clear. Remove and keep warm.
- In the same skillet, saute carrots in remaining oil for 2 minutes. Add green pepper and onion; saute 2-3 minutes longer or until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 551.12 Kcal (2307 kJ) | ||
| Calories from fat | 131.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.56g | 22% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 1013.58mg | 42% | |
| Potassium | 807.91mg | 17% | |
| Total Carbs | 72.24g | 24% | |
| Sugars | 9.61g | 38% | |
| Dietary Fiber | 5.38g | 22% | |
| Protein | 32.69g | 65% | |
| Vitamin C | 65.1mg | 108% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 21mg | 117% | |
| Calcium | 612.9mg | 61% | |
| Amount Per 100 g | |||
| Calories | 147.92 Kcal (619 kJ) | ||
| Calories from fat | 35.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.91g | 22% | |
|---|---|---|---|
| Cholesterol | 17.95mg | 22% | |
| Sodium | 272.05mg | 42% | |
| Potassium | 216.84mg | 17% | |
| Total Carbs | 19.39g | 24% | |
| Sugars | 2.58g | 38% | |
| Dietary Fiber | 1.44g | 22% | |
| Protein | 8.77g | 65% | |
| Vitamin C | 17.5mg | 108% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 5.6mg | 117% | |
| Calcium | 164.5mg | 61% | |
* 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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