Orange Stir-Fry Chicken

By LHPollack

Ingredients

• Sauce:
• 3/4 cup(s) orange juice
• 1/4 cup(s) honey
• 2 tablespoon(s) low-sodium soy sauce
• 1 tablespoon(s) cornstarch
• 1 teaspoon(s) grated orange zest
• 1/2 teaspoon(s) hot red pepper flakes
• Stir-Fry:
• 1/3 cup(s) all-purpose flour
• 1/4 cup(s) whole-wheat breadcrumbs
• 2 egg whites
• 1 pound(s) boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tablespoon(s) oil
• 2 teaspoon(s) minced garlic
• 2 cup(s) (6 ounces) broccoli florets, blanched
• 1 cup(s) (4 ounces) sugar snap peas
• 1 cup(s) (4 ounces) sliced mushrooms
• 1 red bell pepper, seeded, cut into thin strips
• 1 bunch(es) (small) baby bok choy
• 1 cup(s) shredded carrots
• 1/4 cup(s) sliced, toasted almonds

Preparation

Step 1

Combine sauce ingredients.

In a pie plate, combine flour and breadcrumbs. In a medium bowl, beat egg whites. Toss chicken pieces in egg whites, then in flour mixture to coat.

In a large nonstick skillet or a wok, heat 1 tablespoon of the oil over medium-high heat. Add chicken and cook 4 to 5 minutes, until browned all over; remove from skillet.

Add remaining 1 tablespoon oil to skillet. Add garlic and all vegetables except carrots and stir-fry about 3 minutes. Add carrots and stir-fry 30 seconds.

Pour sauce into skillet and stir-fry until sauce thickens, about 2 minutes. Add chicken back to skillet and stir-fry 1 minute, until chicken and vegetables are coated with sauce.

Remove from heat; sprinkle with almonds. Serve with steamed rice (3/4 cup cooked rice per serving).