Orange Chicken Stir Fry

Alicia Calvo, MPH, RDN, CDCES, CEDRD

Here is a low-fat twist to the most popular Asian stir fry, Orange Chicken. It is a loaded with vegetables rich in vitamins and antioxidants. Broccoli, carrots, yellow and red peppers contain large amounts of vitamin C, vitamin A and fiber. These antioxidants and fiber are shown to help prevent macular degeneration, heart disease and some forms of cancer.

Prep Time: 1hr | Cook Time: 1hr | Total Time: 2hrs | Yield: 6

Ingredients:

• 1 pound Chicken Breasts, boneless, skinless, cubed

• 2 Tbsp. Flour

• 2 cups Sugar Snap Peas

• 2 cups sliced Mushrooms

• 2 cups cup Broccoli florets

• 2 cups sliced Carrots

• 2 cups Green Beans

• 2 cups sliced Red and Yellow Bell Peppers

• 3 cups Bean Sprouts

• ½ tsp. Red Pepper Flakes

• ¼ cup Panda Express Orange sauce

• ⅛ cup White Wine

Instructions:

1. Cut chicken into cubes and shake in a freezer bag with flour to coat evenly.

2. Cook chicken in a greased frying pan until golden brown. Set aside.

3. Stir fry vegetables until al dente.

4. Add chicken, red pepper flakes, Panda Express orange sauce, and wine.

5. Serve with brown or white rice.

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Nutriton Facts:

Calories: 190

Total Fat: 9 g

Total Carbohydrates: 18 g

Protein: 24 g

Equivalents:

3 oz. lean proteins, 2 vegetable, ½ carbohydrate