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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Simple-To-Make Chinese Chicken

Source: dLife

Stir-fried chicken with vegetables and soy sauce.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	249.8

Total Carbs	25.3 g

Dietary Fiber	3.6 g

Sugars	6.5 g

Total Fat	3.8 g

Saturated Fat	0.5 g

Unsaturated Fat	1.0 g

Potassium	828.3 mg

Protein	25.6 g

Sodium	307.2 mg

Dietary Exchanges 3.8 Fat, 1.3 Vegetables, 0.3 Fruits, 1.8 Meat, 0.7 Starch, 3.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

To prepare sauce, stir together orange juice concentrate, soy sauce, water, cornstarch, and garlic powder; set aside.
Use bottle opener or ice pick to make 4 to 5 lengthwise cuts down each carrot (be careful not to cut through carrot). Cut crosswise into 1/4-inch thick slices, forming flowers.
Spray nonstick wok or large skillet with cooking spray. Add carrots to wok. Stir-fry over high heat 1 minute. Add broccoli and cauliflower to wok. Stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Remove vegetables from wok or skillet; set aside.
Add oil to wok. Stir-fry chicken in hot oil 2 to 3 minutes or until no longer pink. Push chicken to sides of wok. Add sauce mixture; cook and stir until boiling. Return all vegetables to wok; cook and stir until mixture is heated through. Serve with hot cooked rice.