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Chicken Orange and Sweet Pepper Stir Fry Recipe

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Chicken Orange and Sweet Pepper Stir Fry Recipe

Prep Time: Cook Time:


  • Onions raw | 1.00 medium 2-1/2" dia
  • Oil, sunflower, linoleic less than 60% | 3.00 tbsp
  • Garlic, raw | 1.00 Tbsp
  • Peas, green, raw | 1.25 cup
  • Soy sauce made from soy and wheat shoyu | 4.00 tbsp
  • Tomato paste, canned without salt | 1.00 tbsp
  • Orange(s) | 1.00 fruit 2-5/8" dia
  • Raw sprouted kidney beans | 2.00 cup
  • Cornstarch | 1.00 tsp
  • Skinless chicken breast, raw | 2.00 breast, bone and skin removed
Nutrition Facts (Per Serving)

Calories per serving: 326.26 mg

Fat per serving: 14.00 g

Saturated fat per serving: 1.81 g

Protein per serving: 33.15 g

Sodium per serving: 1,051.52 mg

Cholesterol per serving: 75.52 g


  1. Slice the onion, crush garlic clove, de-seed sweet pepper and slice it too. Separate beansprouts from beans.
  2. Peel orange skin, grate it then squeeze juice from 1 fruit and reserve both. Peel and segment remaining 2 oranges. Also cut chicken into julian strips.
  3. Heat a large wok with oil in it. Put chicken pieces in it and stir-fry for 3 minutes or until sealed on all sides.
  4. Then add sweet pepper, peas, onion and garlic to the wok.
  5. Stir-fry for 5 minutes more or until vegetables are about to become tender and the chicken is done.
  6. Mix soy sauce, orange rind, orange juice, tomato paste and corn flour in a measuring jug to combine.
  7. Pour this mixture into the wok and cook while stirring continuously until liquids start to thicken.
  8. Then add orange chunks and beansprouts to the wok. Heat through for another 2 minutes.
  9. Serve hot!

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