| | Reynolds® Freezer Paper |
2 | tablespoons orange juice |
1/4 | cup soy sauce |
1 | tablespoon sesame oil |
2 | cloves garlic, minced |
2 | teaspoons minced fresh ginger |
1 | pound skinless, boneless chicken breast halves |
SAUCE: | |
1/2 | cup orange juice |
1 | medium onion, sliced |
3 | cups broccoli flowerets |
3 | medium carrots, sliced |
1 | tablespoon cornstarch |
1/2 | teaspoon red pepper flakes |
| | Hot cooked rice |
PLACE chicken breast halves in a single layer on a sheet of Reynolds Freezer Paper, shiny side up. In small bowl, combine orange juice, soy sauce, sesame oil, garlic and ginger. Spoon orange juice mixture over chicken.
WRAP in Freezer Paper (see below). Label dull side of package and freeze until ready to cook. To defrost, microwave frozen package on defrost (30% power) 3 minutes. Open package and place freezer paper with chicken on cutting board. For easy slicing, cut chicken into strips while still partially frozen.
TO COOK, COMBINE cornstarch, red pepper flakes and orange juice in small bowl; set aside. In wok or large skillet over high heat, heat sesame oil. Stir-fry onion until transparent, 1 to 2 minutes. Add broccoli and carrots; stir-fry until crisp-tender, 3 to 4 minutes. Remove vegetables from wok; set aside. Add chicken and marinade to wok. Stir-fry until chicken begins to turn opaque, 1 to 2 minutes. Add cornstarch mixture to chicken. Stirring constantly, bring mixture to a boil. Cook until sauce is thickened, 2 to 4 minutes. Return vegetables to wok; heat thoroughly. Serve over hot cooked rice.
Number of Servings: 4
Nutrition Information:
(Per Serving)
| calories | | 452 |
| grams fat | | 7 |
| milligrams cholesterol | | 67 |
| milligrams sodium | | 1124 |
| grams carbohydrates | | 63 |
| grams protein | | 32 |
