| |
| 2 Tbs |
|
Olive oil |
|
| 10 oz |
|
Chicken breast, boneless, skinless, cut in small chunks |
|
| 1 Tbs |
|
Fresh ginger |
|
| 2 |
|
Scallions, chopped |
|
|
|
Juice of one medium orange |
|
| |
|
|
Juice of 1/4 of a large lime |
|
| 3 Stalks |
|
Boc Choi, coarsely chopped |
|
| 10 oz |
|
Fresh spinach leaves |
|
| 3 Tbs |
|
Fresh cilantro leaves |
|
|
|
Salt and pepper to taste |
|
|
|
|
| |
| Heat olive oil over medium high heat in a large skillet. Sauté the chicken, ginger and scallions for about two minutes, turning frequently. Add lime juice and juice from one-half of the orange. Sauté another minute. Add the boc choi and continue cooking for a minute or two. Add spinach and the juice from the remaining half of the orange and cook for an additional minute. Add the cilantro and sauté for one additional minute. |
| Serve over rice or angel hair pasta and sprinkle with rice noodles. Bon appetite! |
|
| |
| Servings: 2 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
341.26 |
|
| Calories From Fat (42%) |
|
142.67 |
|
| Calories From Protein (46%) |
|
155.79 |
|
| Calories From Carbs (13%) |
|
42.81 |
|
| Calories From Alcohol (0%) |
|
0.00 |
|
| |
|
% Daily Value |
| Total Fat 16.16g |
|
25% |
|
| Saturated Fat 2.42g |
|
12% |
|
| Monounsaturated Fat 10.47g |
|
|
|
| Polyunsaturated Fat 2.11g |
|
|
|
| Trans Fatty Acids 0.04g |
|
|
|
| Cholesterol 82.22mg |
|
27% |
|
| Sodium 358.78mg |
|
15% |
|
| Potassium 1569.35mg |
|
45% |
|
| Carbohydrates 11.94g |
|
4% |
|
| Dietary Fiber 5.12g |
|
20% |
|
| Sugar 3.81g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 6.82g |
|
|
|
| Protein 39.14g |
|
78% |
|
| Vitamin A 18734.54IU |
|
375% |
|
| Vitamin C 104.69mg |
|
174% |
|
| Calcium 291.73mg |
|
29% |
|
| Iron 6.33mg |
|
35% |
|
| Vitamin E 5.40IU |
|
54% |
|
| Thiamin 0.29mg |
|
19% |
|
| Riboflavin 0.51mg |
|
30% |
|
| Niacin 17.73mg |
|
89% |
|
| Vitamin B6 1.30mg |
|
65% |
|
| Folate 375.67µg |
|
94% |
|
| Vitamin B12 0.54µg |
|
9% |
|
| Pantothenic Acid 1.44mg |
|
14% |
|
| Phosphorus 403.29mg |
|
40% |
|
| Magnesium 181.70mg |
|
45% |
|
| Zinc 2.21mg |
|
15% |
|
| Copper 0.32mg |
|
16% |
|
| Manganese 1.54mg |
|
77% |
|
| Selenium 27.43µg |
|
39% |
|
| Alcohol 0.00g |
|
|
|
| Caffeine 0.00mg |
|
|
|
| Water 383.06g |
|
|
|
|
|
| |
| Cooking Tips |
| Chef's Tip: Spoon leftover sauce from pan over the served portions! |
| |
|
