Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
1257
Calories
55g
Protein
20g
Fat
214g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mango | 1 cup diced (165g) | 99 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup chicken broth, divided
- 1/4 cup orange juice
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1 tablespoon vegetable oil
- 1 1/2 pounds boneless, skinless chicken breast cut into 1/4-inch strips
- 1 jalapeno pepper, seeded and minced
- 1 medium-size red bell pepper, cut into 1-inch squares
- 1 1/2 cups diced fresh mangos* (about 2 medium)
- 6 green onions, sliced
- 2 cloves garlic, minced
- 1/8 teaspoon ground cinnamon
- 3 cups hot cooked rice
- =
Directions
1
Combine 3/4 cup broth, orange juice, soy sauce, cornstarch and sugar in small bowl; set aside.
2
Heat oil in large skillet or wok over high heat until hot. Add chicken; stir-fry about 2 minutes or until chicken is no longer pink in center. Remove from skillet; keep warm.
3
Add jalapeno, red pepper and remaining 1/4 cup broth to skillet. Stir-fry 2 minutes. Add mangos, onions, garlic and cinnamon.
4
Return chicken to skillet; stir well. Stir in broth mixture. Cook over high heat about 2 minutes or until thick and bubbly. Serve over hot rice.
Recipe sourced from
fandom