Prep Time 25 min
Cook Time 15 Min
Servings 6
Difficulty Easy

Ingredients

  • 1 lb. boneless, skinless chicken breasts
  • 1 tbsp. cornstarch
  • 3 tbsps. Crisco® Pure Peanut Oil
  • 1 medium red bell pepper, cored, seeded and cut into 1-inch pieces
  • 1 medium green bell pepper, cored, seeded and cut into 1-inch pieces
  • 4 green onions, sliced on a diagonal
  • 2 tsps. minced garlic
  • 2 tsps. minced gingerroot
  • 1/4 tsp. crushed red pepper or to taste
  • 1/4 cup reduced sodium soy sauce
  • 1/2 cup Smucker's® Low Sugar Reduced Sugar Sweet Orange Marmalade
  • 1 cup dry roasted peanuts
  • 1 tsp. dark sesame oil
  • Hot cooked rice

Directions

  • Step 1

    TOSS together chicken and cornstarch in small bowl. Heat 1 tablespoon oil in large skillet or wok on medium-high heat. Add half of chicken. Stir-fry 3 to 5 minutes or until no longer pink in center and internal temperature reaches 165°F. Remove from skillet. Repeat with remaining chicken.

  • Step 2

    ADD remaining oil, red and green peppers to skillet, stir-frying 30 to 45 seconds. Add green onions, garlic, gingerroot and crushed red peppers, cooking 15 seconds more. Remove pan from heat.

  • Step 3

    ADD soy sauce, orange marmalade, chicken, peanuts and sesame oil to pan. Cook and stir until heated through. Serve with steamed white or fried rice.

Serving size
(1/6 of recipe)

  • Calories 510
  • Calories from Fat200g
  • Total Fat 22g
  • Saturated Fat 3g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 50mg
  • Sodium 450mg
  • Potassium 0mg
  • Total Carbohydrates 52g
  • Dietary Fiber 4g
  • Sugars 9g
  • Protein 26g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet