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How to Make Flan
Peruvian Arroz con Pollo
Orange Chicken Stir-Fry
orange chicken stir-fry
cups uncooked instant rice
tablespoons frozen (thawed) orange juice concentrate
tablespoons low-sodium soy sauce
teaspoon garlic powder
lb chicken breast strips for stir-fry
bag (1 lb) frozen broccoli, carrots and water chestnuts, thawed, drained
Chopped green onions, if desired
Cook rice in water as directed on package, omitting salt.
Meanwhile, in small bowl, mix orange juice concentrate, soy sauce, cornstarch and garlic powder until smooth.
Heat 10-inch nonstick skillet over medium-high heat. Add chicken; cook 5 to 8 minutes, stirring frequently, until chicken is no longer pink in center.
Stir in juice concentrate mixture and vegetables. Reduce heat to medium; cover and cook 6 to 8 minutes, stirring occasionally, until vegetables are crisp-tender. Serve over rice. Garnish with onions.
To quickly thaw frozen vegetables, place them in a colander or strainer and rinse with warm water until thawed. Drain very well.
Calories from Fat
% Daily Value
% Daily Value*:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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