Serves 4
This Chinese-American dish is a “food court Chinese” staple in North America. Battered, fried and tossed with mysterious sauce, too often it’s a nutritional train wreck. Suffice to say, you’ll enjoy this dish with its bright orange flavour and cashew buttery crunch. If desired, you can replace the chicken with turkey or tofu.
3/4 cup (180 ml) no-salt-added chicken stock3/4 cup (180 ml) orange juiceZest of 1 orange2 Tbsp (40 ml) rice vinegar1 1/2 Tbsp (30 ml) low-salt soy sauce1/4 cup (60 ml) raw cane sugar3 tsp (15 ml) grated ginger1/8 tsp (0.5 ml) cayenne powder1 lb (450 g) cubed, skinless, boneless chicken breast3 tsp (15 ml) + 2 tsp (10 ml) cooking oilgarlic cloves, mincedred capsicum, thinly sliced3 tsp (15 ml) cornflourspring onions, sliced, green and white parts1/2 cup (125 ml) unsalted raw cashewsOrange slices for garnish4 cups (1 L) cooked brown rice
Each serving contains: 2403 kilojoules; 35 g protein; 17 g total fat (3 g sat. fat, 0 g trans fat); 70 g carbohydrates (16 g sugars, 5 g fibre); 394 mg salt
source: "Healthy Chinese Food", alive Australia #15, Autumn 2013