134 g / 4.7 oz
Featured Maple Leaf Product: Chicken Thigh Strips, Grilled and Ready (64075)
|Chicken Thigh Strips, Grilled and Ready||1.8 Kg||4 Lbs|
|Canola Oil||30 mL||2 Tbsp|
|Onions, Fresh, diced||200 g||7 oz|
|Green Peppers, sliced||250 g||8.8 oz|
|Red Peppers, sliced||250 g||8.8 oz|
|Ginger, Fresh, minced||20 g||2/3 oz|
|Soy Sauce, reduced sodium||90 mL||3 Fl oz|
|Orange Juice||500 mL||2.1 cups|
|Constarch||45 mL||3 Tbsp|
|Water||45 mL||3 Tbsp|
|Ginger, ground||10 g||1/3 oz|
|Lemon Juice||90 mL||3 fl oz|
- Defrost Chicken Thigh Strips in the refrigerator overnight. On the stove top, preheat a large pot and add canola oil, onions, green and red peppers and fresh ginger. Saute vegetables until tender. Set aside.
- In a separate pan, combine the soy sauce, orange juice, lemon juice and ground ginger. Heat to a simmer. In a small bowl, combine the cornstarch and water to form a slurry. Pour into the simmering juice and thicken sauce. In large hotel pans, combine the vegetables, chicken and sauce, Cover pan(s) with foil and bake in a preheated 350 F oven for 20 minutes or until the chicken has reached an internal temperature of 165 F (74 C).
Garnish with finely chopped green onions. Serve with steamed rice and stir fry vegetables (not included in nutritional analysis).
Nutritional Info per 134 g / 4.7 oz
|Calories (41.7% from fat||154 kcal|
|Saturated Fat||1.84 gm|
|Trans Fat||0.026 gm|
|Dietary Fiber||0.7 gm|
|Vitamin A||19 RE|
|Vitamin C||32 mg|