Orange and Almond Stir-Fry
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Mix orange juice and cornstarch. Set aside.
In a wok or large skillet, stir fry chicken in oil for 5 minutes. Remove and set aside.
Add onion, carrots and celery to wok and stir fry 2 minutes. Add broccoli, ginger root and chicken stock. Cover and cook 3 to 4 minutes or until vegetables are tender crisp.
Return chicken to wok. Add orange juice mixture, orange rind, salt and pepper.
Cook until sauce is thickened, about 1 minute. Sprinkle with toasted almonds.
Serve immediately.
Nutrition Info
| Per 280 g serving | Amount |
|---|---|
| Calories | 230 |
| Protein | 29 g |
| Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrate | 14 g |
| Fibre | 3 g |
| Sugar | 6 g |
| Cholesterol | 65 mg |
| Sodium | 390 mg |
| Per 280 g serving | % Daily Value |
|---|---|
| Potassium | 20 |
| Calcium | 6 |
| Iron | 8 |
| Vitamin A | 15 |
| Vitamin C | 100 |
| Vitamin B6 | 22 |
| Vitamin B12 | 22 |
| Folate | 25 |
| Zinc | 16 |
