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Ingredients

Directions

  • Cut cutlets into thin strips and sauté in oil until cooked through. Season with salt; remove to a plate. Add carrots to pan; cook 4 minutes. Stir in bok choy and mushrooms; cook 5 minutes. Whisk marmalade, soy sauce and rice vinegar with cornstarch. Add to pan along with chicken; cook 2 minutes. Serve with brown rice or rice noodles.

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Nutrition Facts

409 calories; 11 g total fat; 46 g carbohydrates; 32 g protein;

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