180 g/6.3 oz
Featured Maple Leaf Product: Presliced Chicken Breast (55213)
|Chicken, Breast, Pre-Sliced, Raw||1.8 Kg||4 Lbs|
|Canola oil||60 mL||2 Fl oz|
|Peppers, Red, Raw (strips)||500 g||1.1 lbs|
|Peppers, Yellow, Raw (strips)||500 g||1.1 lbs|
|Snowpeas||200 g||7 oz|
|Broccoli||500 g||1.1 lbs|
|Mini Corn||200 g||7 oz|
|Lemon Juice||125 mL||4.2 Fl oz|
|Orange Juice||500 mL||2.1 cups|
|Salt||3 g||2/3 tsp|
|Cornstarch||50 mL||1.7 Fl oz|
|Water||50 mL||1.7 Fl oz|
- Lay out sleeves of frozen chicken in hotel pans and defrost in the refrigerator overnight. In a pot, add the lemon juice, orange juice and salt. Heat until simmering. In a small bowl, combine the cornstarch and water to form a slurry. Pour into the simmering juices slowly until thick and set aside.
- Pre-heat large pan or grill and add canola oil. When oil is hot, add chicken pieces and grill to brown all sides. Add the red and yellow peppers and broccoli, continue to toss until vegetables are crisp (al dente).
- Cook chicken until an internal temperature of 165 F (74 C) is reached and the chicken is fully cooked.
- Add snowpeas and mini corn. Add the pre-thickened citrus orange sauce and toss gently until mixed. Garnish with chopped peanuts, lime wedges and chive stems (not included in nutritional analysis).Variations could include different herbs and flavour agents to the Orange Citrus stir fry sauce (not included in nutritional analysis).
Serve on a bed of steamed white or brown rice.
Nutritional Info per 180 g/6.3 oz
|Calories (23.5% from fat)||147 kcal|
|Saturated Fat||0.57 gm|
|Trans Fat||0.009 gm|
|Dietary Fiber||2.5 gm|
|Vitamin A||39 RE|
|Vitamin C||86 mg|