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Cantonese Sweet and Sour Chicken















Low Cholesterol, Trans-fat Free, Good source of fiber


1ea each chicken breasts
whole, skinned and halved
1 tablespoon cornstarch
1 tablespoon soy sauce, tamari
1 teaspoon ginger root
minced, fresh
11 ounces mandarin oranges
cup sweet and sour sauce
2 tablespoons vegetable oil
½ pound snow pea pods
fresh, trimmed
5 each scallions, spring or green onions
thinly sliced
½ cup cashew nuts


Cut chicken into 1-inch pieces.

Combine next 3 ingredients and chicken; let stand 15 minutes.

Meanwhile, reserving ¼ cup syrup, drain mandarin oranges.

Blend reserved syrup with sweet and sour sauce; set aside.

Heat 1 tablespoon oil in hot wok or large skillet over medium-high heat.

Add chicken and stir-fry 2 minutes; remove.

Heat remaining 1 tablespoon oil in same pan.

Add snow-peas; stir-fry 1 minute.

Add green onions; stir-fry 30 seconds longer.

Add chicken, cashews and sweet and sour sauce mixture; cook, stirring, until all ingredients are coated in sauce.

Gently stir in mandarin oranges; heat through.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 175g (6.2 oz)
Amount per Serving
Calories 18545% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 235mg 10%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 13%
Sugars g
Protein 20g
Vitamin A 25% Vitamin C 92%
Calcium 7% Iron 12%
* based on a 2,000 calorie diet How is this calculated?


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