Orange Chicken Stirfry with Crispy Garlic Dressing
Category
Breakfast - Brunch
Sub
Category
None
Ingredients
2/3 cup brown rice
1 tbsp olive oil
7 1/2 oz can chickpeas, drained, rised, and dried
1/4 tsp sea salt
1 bunch broccoli, trimmed
4 cloves garlic, thinly sliced
1 tbsp apple cider vinegar
16 oz boneless skinless chicken breasts
1 zucchini, thinly sliced lengthwise
1 tbsp soy sauce
1 tsp ground ginger
1 orange, peeled, segmented and cut into 1/2 inch cubes
2 green onions, sliced
Instructions
Cook rice according to package directions.
In a large skillet, heat 1 tsp oil on medium. Add chickpeas and cook, shaking pan occasionally, until golden, about 15 minutes. Season with salt and cayenne. Transfer to a bowl and cover to keep warm.
Meanwhile, in a steamer basket set over a pot of gently simmering water, cook broccoli until tender-crisp, 3 to 5 minutes.
Meanwhile, prepare dressing- In a small saucepan, heat 1 tsp oil on medium. Add garlic and sauté, stirring occasionally, until fragrant, crisp and golden, 3 to 4 minutes. Transfer to a small bowl and add vinegar. Set aside.
In a clean skillet, heat remaining 1 tsp oil on medium. Add chicken and sauté for 5 minutes. Reduce heat to medium-low and add zucchini, soy sauce and ginger. Sauté until chicken is cooked through and zucchini is tender, 5 to 7 more minutes. Stir in broccoli, orange, onions and dressing and heat through. Serve over rice and top with chickpeas.
Nutrients per serving (8 oz chicken mixture, 1/2 cup rice, 1 1/2 oz chickpeas)- Calories- 371, Total Fat- 6 g, Sat. Fat- 1 g, Monounsaturated Fat- 3 g, Polyunsaturated Fat- 1 g, Carbs- 43 g, Fiber- 6 g, Sugars- 5 g, Protein- 37 g, Sodium- 484 mg, Cholesterol- 66 mg
Serving
Suggestions
Advocare Friendly
Originally Submitted
4/1/2015
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