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Orange Chicken Stir-Fry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)101.6484
Energy (kCal)1110.8496
Carbohydrates (g)29.7209
Total fats (g)63.0979
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil at medium-high in large skillet and add chicken and stir-fry 5 minutes or until browned; set aside. | 2. Reduce heat to medium. | 3. Add broccoli and garlic to skillet; stir-fry 2 minutes. | 4. Stir in soup, liquid drained from mandarin orange segments (reserve segments), and oregano. | 5. Heat to a boil, stirring often. | 6. Reduce heat to low and stir in chicken. | 7. Simmer until chicken is cooked through, about 5 minutes. | 8. Stir in orange segments and serve. | 9. Particularly nice with rice, or serve with thin Asian-style noodles. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    chicken breast 1 lb boneless skinless cut 780.1798 0.0 94.5741 41.9573
    broccoli floret 2 cups - - - -
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    campbell cream chicken soup 1 can low-fat 204.4978 27.7373 6.6927 7.5106
    mandarin orange segment 1 can - - - -
    oregano flake 1/4 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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