Stir Fry Chicken with Pea Pods
Portion Size: 1 1/2 cups over ½ cup rice
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 ½ lbs. boneless skinless chicken breasts. | Trim all visible fat. Cut into thin strips |
| 1 cup orange juice | |
| ½ cup marmalade | |
| ¼ cup lite soy sauce | |
| 1 teaspoon ground ginger | |
| 2 Tablespoons cornstarch | |
| 1 Tablespoon oil | |
| 4 cups fresh or frozen pea pods | |
| 4 cups fresh or frozen assorted peaches, papaya, nectarines, cubed into bite size pieces | Wash, trim and cube |
| ½ cup unsalted cashews or peanuts, crushed | |
| 4 cups hot cooked rice | May use brown or white |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Partially freeze meat. Thinly slice across the grain into thin bite size strips. | |
| 2 | In a small bowl combine, orange juice, marmalade, soy sauce, cornstarch, and ginger. | |
| 3 | Heat large skillet over high heat. | |
| 4 | Add cooking oil. | |
| 5 | Add half the chicken and cook for 2 to 3 minutes or till no pink remains. Remove from skillet and repeat with remaining chicken. | Cook until internal temperature reaches 165 °F for 15 seconds for chicken. |
| 6 | Return all meat to skillet. | |
| 7 | Push from the center of the skillet. | |
| 8 | Stir sauce and pour into center of skillet. | |
| 9 | Cook and stir till thickened and bubbly. | |
| 10 | Serve on top rice. Top with nuts. |
Posted in Chicken Dinner Recipes
