See Also: Chicken and Chili Stir-Fry(recipes)
Chicken Chili(recipes)
Chicken Chili Tacos(recipes)
Stir-Fry Chicken(recipes)
Chicken and Asparagus Stir-Fry(recipes)
Asparagus and Chicken Stir-Fry(recipes)
Asian Chicken Stir-fry(recipes)
Golden Chicken Stir-Fry(recipes)
Chicken-Mango Stir-Fry(recipes)
Stir-Fried Chicken(recipes)

Chicken and Chili Stir-Fry (recipes)




Yield: Makes 4 servings

The heat of chilies is concentrated in the seeds. By removing these, plus the white or light green veins to which they adhere, you eliminate most of the chili' s fiery nature. To reduce the heat of this dish even more, replace some or all the chili peppers with bell peppers.





Ingredients:



1/2cup orange juice

4-1/2teaspoons oyster sauce

1tablespoon minced fresh ginger

1teaspoon cornstarch

Nonstick cooking spray

12ounces boneless skinless chicken breasts, thinly sliced

4ounces (about 6) jalapeño peppers,* stemmed, seeded and thinly sliced (1/2 cup)

4ounces (about 3) poblano chili peppers, stemmed, seeded and thinly sliced (3/4 cup)

8cloves garlic, thinly sliced (2 tablespoons)

1teaspoon olive oil

1/4cup slivered fresh basil or mint leaves

3cups hot cooked white rice









Preparation:





1.Blend orange juice, oyster sauce and ginger into cornstarch in small bowl; set aside.2.Spray large nonstick skillet with cooking spray; heat over medium-high heat. Add half the chicken; stir-fry 4 minutes or until chicken is no longer pink in center. Remove; set aside. Repeat with remaining chicken.3.Add chili peppers, garlic and oil to same skillet; reduce heat to medium. Cook, partially covered, 8 minutes, stirring often, or until peppers are tender. (If skillet becomes dry and peppers stick, add 1 to 2 tablespoons water.) Return chicken to skillet. Add orange juice mixture. Cook and stir until sauce boils and thickens slightly. Remove from heat; stir in basil. Serve over rice.







Note:

To add a subtle smoky flavor, roast jalapeño and poblano chilies. When peppers are cool enough to handle, peel skin and chop.





Nutritional Information:







Serving Size:







Sodium

593 mg







Protein

25 g







Fiber

3 g







Carbohydrate

60 g







Cholesterol

54 mg







Saturated Fat

1 g







Total Fat

4 g







Calories from Fat

9 %







Calories

391









Dietary Exchange:







Vegetable

1-1/2







Starch

3-1/2







Meat

2