Approximate Nutritional Information (Per serving):
Calories 610, Fat 20g, Sat. Fat 3g, Trans Fat 0g, Cholesterol 130mg, Sodium 1880mg, Total Carbohydrate 75g, Fiber 5g, Sugars 19g, Protein 36g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Dairy-Free
Trim and dice the chicken thighs into 1-inch cubes. Trim and slice the asparagus on the bias. Thin slice the white part of the green onions and cut the green part into long thin strips. Pick the leaves from the basil.
Carefully peel the clementines, keeping the peel in as large of pieces as possible. Cut 2 clementines worth of peel into thin strips, the white part is ok to leave on. Separate the peeled clementine into segments. Grate the ginger and combine with the soy sauce, rice vinegar, orange juice concentrate, cornstarch and water.
Toss the diced chicken with ¼ cup of the sauce. Heat a large sauté pan or wok over high heat. Once hot, add in 2 tablespoons of vegetable oil and the diced chicken. Let sear well on one side, about 2 minutes, then stir and continue to stir-fry until chicken reaches a minimum internal temperature of 165°F.
Remove the chicken from the pan and set aside. Wipe the pan clean and heat again over high heat. Add 2 teaspoons of vegetable oil and the asparagus and clementine peel. Stir-fry for about 30 seconds. Then, add in the pre-mixed sauce, asparagus, clementines and cooked chicken. Continue to cook until the sauce thickens and everything is well coated with sauce. Toss in basil leaves.
Meanwhile, heat the rice according to package directions and stir in the thin-sliced green onions.
Serve the chicken and rice together, garnished with the thin sliced green onion tops.