Directions:
- In a large skillet, stir-fry the chicken, carrots, green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender.
- In a small bowl, combine flour and brown sugar; stir in orange juice and chili sauce until smooth. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pasta. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 315.5 Kcal (1321 kJ) | ||
| Calories from fat | 93.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.4g | 16% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 691.88mg | 29% | |
| Potassium | 720.06mg | 15% | |
| Total Carbs | 30.06g | 10% | |
| Sugars | 12.99g | 52% | |
| Dietary Fiber | 3.41g | 14% | |
| Protein | 25.68g | 51% | |
| Vitamin C | 62.2mg | 104% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.2mg | 1% | |
| Calcium | 37.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 100.63 Kcal (421 kJ) | ||
| Calories from fat | 29.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.32g | 16% | |
|---|---|---|---|
| Cholesterol | 21.33mg | 22% | |
| Sodium | 220.67mg | 29% | |
| Potassium | 229.66mg | 15% | |
| Total Carbs | 9.59g | 10% | |
| Sugars | 4.14g | 52% | |
| Dietary Fiber | 1.09g | 14% | |
| Protein | 8.19g | 51% | |
| Vitamin C | 19.8mg | 104% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.1mg | 1% | |
| Calcium | 11.9mg | 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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