Asian

Orange Chicken Veggie Stir Fry is for Dinner.

Orange Chicken Veggie Stir Fry takes 30 minutes to prepare.

Orange Chicken Veggie Stir Fry takes 50 minutes to cook.

Orange Chicken Veggie Stir Fry makes 20 servings.

The ingredients for Orange Chicken Veggie Stir Fry are:

*Tyson boneless, skinless chicken breast, 6 oz (minced)
*Summer Squash, 2 medium
Sun Dried Tomatoes, 1.25 cup
Broccoli, fresh, 2 cup, chopped or diced
Waterchestnuts (water chestnuts), 0.5 cup slices
Ginger Root, 8 tsp (minced, in the asian aisle)
Garlic, 8 tsp (minced in produce aisle)
Onions, raw, 4 tbsp chopped
Sweet peppers (bell), 1 cup, chopped
Wild Rice, 2 cup
Simple Truth Organic Low Sodium Chicken Broth, 1 serving
Simple Truth Organic Low Sodium Vegetable Broth, 4 serving
*******KIKKOMAN TAMARI SOY SAUCE, 8 SERVING**********
Orange Peel, 1 tbsp (in spice aisle)
Paprika, 1 tbsp

Here is how you make Orange Chicken Veggie Stir Fry:

mince chicken, dice all the veggies, open and drain water chestnuts.In extremely large skillet, place olive oil, turn skillet on medium and wait for it to heat. Once heated, place chicken, onion, garlic, and ginger in skillet, cook until chicken is no longer pink, stirring often to avoid sticking.add in squash, tomatoes, broccoli, peppers, rice, and water chestnuts, stir thoroughly.add in broth ( you can use all chicken or all veggie), tamari, orange peel and paprika.Simmer on medium-low until rice is tender and veggies are cooked.Let set on cooling eye with cover to marry flavors.Serve.Serving Size: depending on size you chop your veggies or chicken, makes either 20 1 cup svgs. or 10 2 cup svgs. Watch the sodium!!Number of Servings: 20Recipe submitted by SparkPeople user ROADTOXENIA.

The nutritional information for Orange Chicken Veggie Stir Fry is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 69.7

• Total Fat: 2.0 g
• Cholesterol: 4.9 mg
• Sodium: 643.5 mg
• Total Carbs: 9.5 g
• Dietary Fiber: 1.7 g
• Protein: 4.6 g

Orange Chicken Veggie Stir Fry is Asian cuisine.