INGREDIENTS
1/2
cup orange juice
4‑1/2
teaspoons oyster sauce
1
tablespoon minced fresh ginger
1
teaspoon cornstarch
Nonstick cooking spray
12
ounces boneless skinless chicken breasts, thinly sliced
4
ounces (about 6) jalapeño peppers,* stemmed, seeded and thinly sliced (1/2 cup)
4
ounces (about 3) poblano chili peppers, stemmed, seeded and thinly sliced (3/4 cup)
8
cloves garlic, thinly sliced (2 tablespoons)
1
teaspoon olive oil
1/4
cup slivered fresh basil or mint leaves
3
cups hot cooked white rice
*Jalapeño and other peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
PREPARATION:
- Blend orange juice, oyster sauce and ginger into cornstarch in small bowl; set aside.
- Spray large nonstick skillet with cooking spray; heat over medium-high heat. Add half the chicken; stir-fry 4 minutes or until chicken is no longer pink in center. Remove; set aside. Repeat with remaining chicken.
- Add chili peppers, garlic and oil to same skillet; reduce heat to medium. Cook, partially covered, 8 minutes, stirring often, or until peppers are tender. (If skillet becomes dry and peppers stick, add 1 to 2 tablespoons water.) Return chicken to skillet. Add orange juice mixture. Cook and stir until sauce boils and thickens slightly. Remove from heat; stir in basil. Serve over rice.
Note
To add a subtle smoky flavor, roast jalapeño and poblano chilies. When peppers are cool enough to handle, peel skin and chop.
This recipe appears in:
Asian
NUTRITIONAL INFORMATION:
Sodium
593 mg
Protein
25 g
Fiber
3 g
Carbohydrate
60 g
Cholesterol
54 mg
Saturated Fat
1 g
Total Fat
4 g
Calories from Fat
9 %
Calories
391
DIETARY EXCHANGE:
Vegetable
1-1/2
Starch
3-1/2
Meat
2
