Chicken Avocado Tortilla Toast
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 12g||18%|
|Saturated Fat 2g||10%|
|Total Carbs 68g||32%|
|Dietary Fiber 5g||20%|
|Vitamin A 20%|
|Vitamin C 150%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 cuporange juice
2 tbspsoy sauce
1/4 tsp black pepper
3 tbsp peanut or canola oil, divided
2 clovesgarlic, minced
2 tsp fresh ginger
1 1/2 cupbroccoli florets
1 small red bell pepper, julienned
1 small onion, sliced
1 (8-ounce)box fresh shiitake mushrooms, sliced
1/2 cupbaby corn
4 cupscooked rice, for serving
1/2 cuptoasted nuts (walnuts or peanuts) if desired
In a 2-cup measuring cup, whisk together the orange juice, soy sauce and cornstarch. Set aside.
Season the chicken with salt and black pepper. In a wok or large skillet, heat 2 tablespoons of oil over medium-high heat. Add the seasoned chicken and stir-fry until browned and cooked through, about 5 minutes. Chicken is done when a meat thermometer inserted in the center reaches 170°F. Transfer to a plate.
Add the remaining 1 tablespoon of oil to the wok. Stir-fry the garlic and ginger for 30 seconds until fragrant. Add the broccoli florets, red bell pepper, onion, shiitake mushrooms and baby corn. Stir-fry for 2 to 3 minutes, until vegetables are tender-crisp. Add the cooked chicken back to the wok and heat through.
Whisk the orange juice mixture into the wok and bring to a simmer. Simmer for about 5 minutes, until sauce has thickened. Divide rice among 6 plates. Top with Easy Orange Chicken Strip Stir-Fry. Garnish with toasted nuts, if desired. Serve with hot tea.
TIP: Want a 10-minute chicken stir-fry? Try using pre-cut Asian vegetable mixes. You can find trays of fresh stir-fry mixes in the produce section or bags of frozen in the freezer aisle of most grocery stores.
Easy Orange Chicken Strip Stir-FryAdd Your Comment