| 6 ounces Pea pods, frozen | 1 ounce Ginger, root |
| 1 Tablespoon Vegetable oil | 1 cup Carrots, sliced |
| 1/2 cup Onion, green | 24 ounces Needham Sliced Chicken Tenders |
| 1 medium Garlic clove, crushed | 3 Tablespoons Water |
| 1 Tablespoon Cornstarch, dissolved in water | 1 cup Orange juice, fresh |
| 2 Tablespoons Orange peel, grated | 1Tablespoon Soy Sauce |
| 3 cups Rice white long-grain, cooked | |
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Thaw pea pods; finely chop fresh ginger root. In a 12-inch nonstick skillet over medium-high heat, heat 1 tablespoon oil; add carrots; cook 2 minutes, stirring frequently. Add pea pods & scallions; cook & stir 2 minutes until vegetables are crisp-tender. Using slotted spoon, transfer vegetables to bowl. Heat drippings in skillet over medium-high heat adding and cooking Needham Sliced Chicken Tenders. Remove chicken to serving platter; keep warm. To drippings in skillet add garlic & ginger; cook & stir over medium-high heat 1-2 minutes until fragrant. In small bowl stir water into cornstarch to blend; add to skillet along with orange juice, grated orange peel & soy sauce. Bring to boil, stirring; reduce heat to medium-low. Cook 2-3 minutes, stirring occasionally until sauce is slightly thickened. Return vegetables & chicken to skillet; cook 1-2 minutes longer until heated through, stirring to coat with sauce. Spoon vegetables & chicken over rice to serve. |
| % Calories from fat: 11.5% | |||
| Calories | 312.8cal | Vitamin E | 0.9mg |
| Protein | 26.4g | Thiamine | 0.2mg |
| Carbohydrates | 39.8g | Riboflavin | 0.1mg |
| Total Fat | 3.8g | Niacin | 2.2mg |
| Saturated Fat | 0.4g | Vitamin B6 | 0.2mg |
| Mono-Unsaturated | 1.8g | Vitamin B12 | 0.0mcg |
| Poly-Unsaturated | 0.4g | Folate | 18.2mcg |
| Cholesterol | 55.0mg | Sodium | 825.4mg |
| Dietary Fiber | 2.0g | Calcium | 59.5mg |
| Caffeine | 0.0mg | Magnesium | 30.8mg |
| Vitamin A | 539.4 RE | Potassium | 278.8mg |
| Vitamin C | 24.9mg | Iron | 9.4mg |
| Vitamin D | 0.0 IU | Zinc | 1.1mg |
