Orange-Ginger Chicken Bowls

• 份量: 4 servings
• 總時間: 40 minutes

食材

1 pound boneless, skinless chicken thighs, trimmed and cut into bite-size pieces

3 tablespoons reduced-sodium tamari or soy sauce, divided

Zest and juice of 1 medium orange

5 teaspoons rice vinegar, divided

2 teaspoons grated fresh ginger

2 teaspoons light brown sugar, divided

1 cup thinly sliced radishes

1 cup julienned English cucumber

3 tablespoons cornstarch

3 tablespoons peanut or canola oil

8 ounces trimmed green beans

2 cups cooked rice

¼ cup chopped unsalted roasted peanuts

Sesame seeds and scallions for garnish

步驟

Combine chicken and 1 tablespoon tamari (or soy sauce) in a small bowl; stir to coat. Cover and refrigerate for 20 minutes.

Meanwhile, whisk the remaining 2 tablespoons tamari (or soy sauce), orange zest and juice, 2 teaspoons vinegar, ginger and 1 teaspoon brown sugar in a small bowl. Set near the stove. Toss radishes and cucumber with the remaining 3 teaspoons vinegar and 1 teaspoon brown sugar in a medium bowl. Set aside.

Sprinkle chicken with cornstarch; toss to coat. Heat oil in a large flat-bottom wok or cast-iron skillet over medium-high heat. Add the chicken and cook, undisturbed, for 1 minute. Continue to cook, stirring often, until crispy and cooked through, 5 to 7 minutes more.

Add the orange juice mixture and cook, stirring constantly, until well coated. Add green beans and cook until tender-crisp, about 2 minutes. Serve over rice, topped with the radish mixture and peanuts. Sprinkle with sesame seeds and scallions, if desired.

營養

• 卡路里: 485 kcal
• 總脂肪: 21 g
• 飽和脂肪: 4 g
• 不飽和脂肪: 0 g
• 膽固醇: 107 mg
• 鈉: 654 mg
• 總碳水化合物: 45 g
• 膳食纖維: 5 g
• 總糖: 7 g
• 蛋白質: 30 g