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Stir-Fried Indonesian Chicken

Source of Recipe

Barbo's Diet Kitchen - Carol W.

Stir-Fried Indonesian Chicken

Serves 4

1 tsp + 1 T. vegetable oil
1 green onion
1 garlic clove
1 medium lime
1 medium orange
2 tbsp soy sauce
1 tbsp honey
1/2 tsp crushed red pepper
1/2 tsp ground cumin
1/2 tsp ground coriander
4 (4 oz each) skinless, boneless chicken-breast halves
1 tsp cornstarch
Fresh cilantro leaves

In nonstick wok or large skillet, heat 1 teaspoon oil over medium heat. Add green onion (thinly sliced) and garlic (peeled and minced); cook 2-3 minutes, until beginning to brown. Transfer to large bowl.

Grate colored part of peel (zest) from lime and orange. Squeeze orange juice and set aside. Squeeze lime juice; add it to bowl with green onion. Add lime and orange zest and stir in soy sauce, honey, crushed red pepper, cumin and coriander.

Cut chicken-breast halves (about 1 pound) lengthwise into 1/2-inch strips; add to soy-sauce mixture in bowl and stir to coat. Cover and let marinate 15 minutes. With slotted spoon, remove chicken from marinade; reserve marinade.

In same wok, heat remaining 1 tablespoon oil over medium-high heat. Add chicken strips and cook, stirring constantly, 5 minutes, or until chicken just loses its pink color throughout. Transfer chicken to clean bowl.

In small bowl, with fork, mix cornstarch with orange juice. Add to wok with reserved chicken marinade. Cook over medium
heat, stirring constantly, until mixture boils and thickens slightly; boil 1 minute. Return chicken to wok; heat through. Serve garnished with cilantro.

One serving equals: 220 Calories; 7g Fat; 81mg Cholesterol; 55mg Sodium; 12g Carbohydrate; 26g Protein