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Ingredients
- 16 oz. Florida Orange Juice
- ¼ cup white vinegar, rice vinegar or red wine vinegar
- ½ cup soy sauce
- 1 head of garlic, peeled and finely chopped
- 1 bay leaf
- ¼ cup plus 1 tbsp. olive oil or canola oil, divided
- 1 chipotle pepper, finely chopped
- 4 lbs. boneless chicken breast, cut into thin strips
- 4 cups sliced onions
- 4 red bell peppers, thinly sliced
- Salt and pepper to taste
Instructions
- Combine Florida Orange Juice, vinegar, soy sauce, garlic, bay leaf, ¼ cup olive oil and chipotle pepper.
- Reserve 1 cup of marinade and place in a container in the refrigerator.
- Add chicken strips to the rest of the marinade; cover and refrigerate up to 8 hours.
- Heat a large, deep skillet over medium-high heat.
- Add remaining 1 tbsp. olive oil and onions to the skillet and cook until onions are a deep golden brown.
- Remove chicken from marinade, discard the marinade and add chicken to skillet. Season with salt and pepper and brown chicken on all sides.
- Add reserved 1 cup marinade and deglaze the pan. Add red bell peppers; stir until combined. Serve immediately.
Nutrition Facts
8 servings
Serving size(465g)
Amount per serving
Calories410
% Daily Value*
Total Fat 13g20%
Saturated Fat 2g12%
Trans Fat 0g
Cholesterol 145mg48%
Sodium 1080mg47%
Total Carbohydrate 19g6%
Dietary Fiber 3g12%
Total Sugars 11g
Protein 52g103%
Vitamin D 0mcg2%
Calcium 44mg4%
Iron 2mg10%
Potassium 1227mg35%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is sourced from Spoonacular and the USDA. Values are estimates that may vary based on ingredients and preparation methods and may not reflect the most recent updates to these databases.
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