1 cup each slivered red onions and sliced fresh mushrooms
2 Tbsp. chopped fresh cilantro
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How do I make it ?
Cut orange crosswise in half. Cut one half into 4 wedges; reserve for later use. Grate enough zest from remaining orange half to measure 1 tsp.; squeeze juice from zested half. Mix orange zest, juice, marinade, honey and ginger until blended.
Heat 1 Tbsp. oil in large deep nonstick skillet or wok on medium-high heat. Add chicken and black pepper; stir-fry 4 to 6 min. or until chicken is golden brown. Remove chicken from skillet; cover to keep warm.
Add remaining oil to skillet. Add cabbage, carrots, red peppers, onions and mushrooms; stir-fry 5 min. or until vegetables are crisp-tender.
Return chicken to skillet. Add marinade mixture; stir-fry 2 to 3 min. or until chicken is done. Remove from heat. Stir in cilantro. Serve with reserved orange wedges.
Kraft Kitchen Tips!
Serve with hot cooked long-grain brown rice.
Prepare using boneless beef or pork.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 1 g
Cholesterol 65 mg
Sodium 350 mg
Carbohydrate 27 g
Fibre 4 g
Sugars 16 g
Protein 28 g
4 servings, 1/4 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.