Carolinas HealthCare System
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Entrees: Orange Chicken


2 T. olive oil
1 large onion thinly sliced
1 lb. raw skinless, boneless chicken breast, cubed
1 T. cornstarch
1 tsp. curry powder
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. cumin
2 C. orange juice
1 orange-colored bell pepper, chopped
1 (8 oz.) can sliced water chestnuts, drained
3 C. of broccoli florets
Zest of one orange
Rice or noodles, if desired


Heat a large skillet over medium-high heat. Add olive oil and onions. Lightly sauté onions then add the chicken breast cubes. Cook until chicken is browned. Stir cornstarch, curry powder, salt, ginger, and cumin into the chicken mixture. Add orange juice; cook until thickened and bubbly. Add vegetables. Cook until veggies are tender-crisp. Add orange zest. Stir thoroughly. Serve over rice or noodles, if desired. Notes: May need to adjust stovetop temperature, if cooking too hot.

Serves: 5

Exchanges or food group servings: 1/2 FRUIT, 1/2 VEG, 4 LEAN MEAT

Nutrients per serving: CALS 254; PROTEIN 23.9g; CARBS 24g; FIBER 4.8g; TOT FAT 7.2g; SAT FAT 1.1g; SODIUM 312mg

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