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Recipe
Chicken Sunburst Stir Fry Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1823g | |
| Calories 2336 | |
| Calories from Fat 1183 | 51% |
| Total Fat 136.75g | 171% |
| Saturated Fat 74.78g | 299% |
| Trans Fat 1.2g | |
| Cholesterol 267mg | 89% |
| Sodium 2091mg | 87% |
| Potassium 3275mg | 94% |
| Total Carbs 180.54g | 48% |
| Dietary Fiber 34.2g | 114% |
| Sugars 91.21g | 61% |
| Protein 110.1g | 176% |
Ingredients Convert Measures
- 2 tbsp. oil
- 3 single chicken breasts
- 4 cloves garlic
- 1 yellow pepper
- 2 med. size carrots, sliced thin, cut at a bias
- 2 c. strong chicken broth
- 16 ounce. can pineapple cubes, reserve juice
- Mandarin orange segments, liquid removed
- 2 c. pea pods
- 1 tbsp. soy sauce
- 1 tbsp. vinegar, white
- 1 tbsp. Lee Kum Kee Sauce (hoisin sauce may be substituted)
- 1/4 c. orange marmalade
- 1/4 c. cornstarch
- Garnish: toasted coconut, maraschino cherries, sunflower seeds
Directions
- Skinless, boneless and cut into 1/3" x 1/3" x 1 1/4" strips.
- Cut into 1/3" x 1/3" x 1 1/2" strips. Green pepper may be substituted.
- Heat oil in wok, add in chicken breast and stir fry till lightly golden brown and almost hard. Add in garlic, peppers, carrots and strong chicken broth. Cover and simmer for 2 min. Add in pineapple cubes, mandarin orange segments, pea pods, soy sauce, vinegar, Lee Kum Kee Sauce and orange marmalade. Stir fry for 1 minute. Mix pineapple juice into cornstarch and stir into the chicken mix. Simmer for 1 minute. Serve on warm white or possibly brown rice and garnish with toasted coconut, maraschino cherries and sunflower seeds.
