Recipes

Spicy Orange Stir-Fry Recipe

Atkins Spicy Orange Stir-Fry
14.2g
Net Carbs
Prep Time: 30 Minutes
Style:Asian
Cook Time: 8 Minutes
Phase: Phase 3
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
41g

Protein

22.2g

Fat

3.9g

Fiber

438.9cal

Calories

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INGREDIENTS

  • 4 tbsp Organic Tamari
  • 0 1/2 tsp Crushed Red Pepper Flakes
  • 2 tsp Sesame Oil
  • 2 tsp Orange Peel
  • 16 oz, boneless, cooked Chicken Breast
  • 1 serving Sherry Cooking Wine
  • 3 tbsp Canola Vegetable Oil
  • 1 tsp Garlic
  • 4 oz Snowpeas (Pea Pod)
  • 8 oz Mushroom Pieces and Stems
  • 0 1/2 lb Broccoli Flower Clusters
  • 1 cup, chopped Carrots
  • 0 1/4 cup Chicken Broth, Bouillon or Consomme
  • 0 1/2 cup slices Waterchestnuts
  • 1 tsp Thick-It-Up
  • 4 large Scallions or Spring Onions

DIRECTIONS

  1. In a small bowl, mix together the soy sauce, sherry, sesame oil, orange zest, and chili flakes.
  2. Place the chicken in a separate small bowl; toss with 3 tablespoons sauce mix. Marinate for 15 minutes.
  3. Heat wok or large skillet over high heat until hot. Add 1 tablespoon of the oil and the garlic. Add the chicken, quickly stirring and separating for 3 to 4 minutes, or until browned. Remove from the pan.
  4. Add the pea pods and cook for 30 seconds. Remove from the pan. Add the remaining oil and the mushrooms to the pan. Stir briefly. Add the broccoli and carrots. Stir to coat with oil; add the broth; cover and steam the vegetables for 2 minutes. Remove the lid; stir in the chicken, water chestnuts, and the remaining sauce mix. Stir briefly to coat.
  5. If desired, to thicken the sauce, push the meat and vegetables to the side, and whisk thickener into the simmering sauce. Sprinkle chopped green onions over the stir-fry and serve.

If you remove the carrots this recipe is acceptable for phase two.

Cooking Tip

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