Orange Chicken Kabobs
Rice and Broccoli-Corn Stir-Fry
- ¾ lb boneless, skinless chicken breasts
- ⅔ cup bottled orange sauce, divided (such as Panda Express)
- Preheat grill or grill pan to medium-high heat. Cut chicken into 1-inch pieces; thread onto metal skewers.
- Grill chicken 5 to 6 minutes per side or until done; brush with ⅓ cup sauce, and grill 1 minute longer. Serve kabobs with remaining sauce.
- ¾ cup long-grain white rice
- 1 crown broccoli, cut into florets
- 1 Tbsp olive oil
- ½ (15-oz) can cut baby corn, drained
- 1 (8-oz) can water chestnuts, drained
- ¼ cup low-sodium chicken broth
- 1 Tbsp low-sodium soy sauce
- Cook rice according to package directions.
- Meanwhile, cook broccoli in hot oil in a large skillet over medium-high heat 4 minutes.
- Add corn, water chestnuts, and broth. Cover, and cook 3 to 4 minutes or until broccoli is crisp-tender. Stir in soy sauce.
|
Main |
Side |
Total |
| Servings |
3
|
2
|
|
| Fat (g) |
4 |
9 |
13 |
| Sat. Fat (g) |
1 |
1 |
2 |
| Protein (g) |
40 |
13 |
53 |
| Carb (g) |
33 |
88 |
121 |
| Fiber (g) |
0 |
8 |
8 |
