Orange Stir-Fry Chicken

Ingredients

• 3/4 c. orange juice
• 1/4 c. honey
• 2 tbsp. low-sodium soy sauce
• 1 tbsp. cornstarch
• 1 tsp. grated orange zest
• 1/2 tsp. hot red pepper flakes
• c. all-purpose flour
• 1/4 c. whole-wheat breadcrumbs
• 2 egg whites
• 1 lb. boneless, skinless chicken breasts
• 2 tbsp. canola oil
• 2 tsp. minced garlic
• 2 c. broccoli florets
• 1 c. sugar snap peas
• 1 c. sliced mushrooms
• 1 red bell pepper
• 1 bunch baby bok choy
• 1 can water chestnuts
• 1 c. shredded carrots
• 1/4 c. sliced, toasted almonds
• 1/4 c. crispy Chinese egg noodles

Instructions

1. Combine sauce ingredients.
2. In a pie plate, combine flour and breadcrumbs. In a medium bowl, beat egg whites. Toss chicken pieces in egg whites, then in flour mixture to coat.
3. In a large nonstick skillet or a wok, heat 1 tablespoon of the oil over medium-high heat. Add chicken and cook 4 to 5 minutes, until browned all over; remove from skillet.
4. Add remaining 1 tablespoon oil to skillet. Add garlic and all vegetables except carrots and stir-fry about 3 minutes. Add carrots and stir-fry 30 seconds. Pour sauce into skillet and stir-fry until sauce thickens, about 2 minutes. Add chicken back to skillet and stir-fry 1 minute, until chicken and vegetables are coated with sauce. Remove from heat; sprinkle with almonds and noodles. Serve with steamed rice (3/4 cup cooked rice per serving).