Ingredients
1 large chicken breast cut into bite size cubes
1 large avocado
1 med size red pepper
1 cup of bean sprouts
1 small onion
Juice of 2 large oranges or ¼ cup of unsweetened orange juice
1 cube of chicken stock
Cook the chicken first in a non-stick frying pan with a touch of canola oil. Dice the avocado, red pepper, and onions into equal bite size cubes. Add the red pepper and onions to the pan with the cooked chicken. Don't over cook the vegetables; you want them to remain crunchy. Last, add the orange juice, cube of chicken stock, avocado, and the bean sprouts. Let the liquid reduce a bit. Be careful to not add too much salt as there is plenty of salt in the chicken stock cube. Add pepper to taste.
1 large chicken breast cut into bite size cubes
1 large avocado
1 med size red pepper
1 cup of bean sprouts
1 small onion
Juice of 2 large oranges or ¼ cup of unsweetened orange juice
1 cube of chicken stock
Cook the chicken first in a non-stick frying pan with a touch of canola oil. Dice the avocado, red pepper, and onions into equal bite size cubes. Add the red pepper and onions to the pan with the cooked chicken. Don't over cook the vegetables; you want them to remain crunchy. Last, add the orange juice, cube of chicken stock, avocado, and the bean sprouts. Let the liquid reduce a bit. Be careful to not add too much salt as there is plenty of salt in the chicken stock cube. Add pepper to taste.
