Featured Maple Leaf Product: Chicken Shawarma (Halal) (15154)
Orange Ginger Chicken Shawarma
Recipe Information
Method
- On the stove top, preheat a large pan and add canola oil, onions, green and red peppers and fresh minced ginger. Saute vegetables until tender.
- In a large pan, add the soy sauce, orange juice and ground ginger. Heat to a simmer. In a small bowl, combine the cornstarch and water to form a slurry. Pour into the simmering juice and thicken sauce. In large pans, combine the vegetables, chicken and sauce, Cover pan(s) with foil and bake in a preheated 350 F oven for 20 minutes or until the chicken has reached an internal temperature of 165 F (74 C). Uncover and bake another 10 minutes to brown the cheese as desired.
Yield
25
Portion Size
194 g / 6.8 oz
Preparation Method
Baked/Roasted
Category
Chicken
Suggested Accompaniments
Garnish with finely chopped parsley. Serve with rice and mixed vegetables (not included in nutritional analysis).
Global Cuisine
Middle Eastern
Theme Inspired
All Themes
Nutritional Information
per 194 g / 6.8 oz
| Nutrient | Quantity |
|---|---|
| Calories (44.2% from fat) | 150 kcal |
| Fat | 7.6 gm |
| Saturated Fat | 2.02 gm |
| Trans Fat | 0.004 gm |
| Cholesterol | 70 mg |
| Sodium | 487 mg |
| Carbohydrates | 7.6 gm |
| Dietary Fiber | 0.6 gm |
| Sugars | 4.1 gm |
| Protein | 14.1 gm |
| Vitamin A | 12 RE |
| Vitamin C | 30 mg |
| Calcium | 7 mg |
| Iron | 1.13 mg |
| Potassium | 104 mg |
| Phosphorous | 16 mg |
Ingredients
| Metric | Imperial | |
|---|---|---|
| Chicken Shawarma (Halal) | 1.6 Kg | 3.5 Lbs |
| Canola Oil | 30 mL | 2 Tbsp |
| Onions, Fresh, diced | 150 g | 7 oz |
| Green Peppers, sliced | 250 g | 8.8 oz |
| Red Peppers, sliced | 250 g | 8.8 oz |
| Ginger, Fresh, minced | 20 g | 2/3 oz |
| Soy Sauce, reduced sodium | 90 mL | 3 Fl oz |
| Orange Juice | 500 mL | 2.1 cups |
| Constarch | 45 mL | 3 Tbsp |
| Water | 45 mL | 3 Tbsp |
| Ginger, ground | 15 mL | 1 Tbsp |