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Ingredients
- 2-1/2 tablespoons La Choy® Orange Ginger Stir Fry Sauce-Marinade
- 2/3 cup (1/2 of 11-oz can) undrained mandarin oranges
- 1-1/2 teaspoons honey
- 1-1/2 teaspoons Pure Wesson® Canola Oil
- 1/2 pound boneless skinless chicken breasts, cut into strips
- 2 cups baby spinach leaves
- 2 tablespoons slivered almonds
Nutrition Information*
| Serving Size | 2 servings (1 salad each) |
| Calories | 301 |
Directions
- Stir together stir fry sauce, drained juice from oranges (about 1/4 cup) and honey in small bowl; set aside.
- Heat oil in medium skillet over medium-high heat. Add chicken; cook until no longer pink, stirring occasionally. Add stir fry sauce mixture and bring to a boil. Cook 2 minutes or until mixture thickens slightly. Remove skillet from heat; cool slightly.
- Divide spinach between 2 serving plates. Top evenly with chicken mixture and mandarin oranges. Sprinkle with almonds.
| Nutrition Information | close | |
| Amount per Serving | ||
| Calories | 301 | |
| % Daily Value* | ||
| Total fat | 11 g | 17% |
| Saturated fat | 1 g | 7% |
| Cholesterol | 72 mg | 24% |
| Sodium | 274 mg | 11% |
| Carbohydrate | 21 g | 7% |
| Dietary fiber | 2 g | 8% |
| Sugars | 17 g | 2% |
| Protein | 29 g | 59% |
| Vitamin A | 58% | |
| Vitamin C | 58% | |
| Calcium | 6% | |
| Iron | 11% | |
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
About our Nutrition Information
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