Orange Chicken

By pattie_d

Orange You Glad?
Even the pickiest eaters have a weakness for the deep-fried, sweetly sauced Chinese-style dish known as orange chicken. But skip the fatty original—our swap is SOINSANELYGOOD, you may swear off takeout versions forever.

Ingredients

• 1/4 cup whole-wheat flour
• 10 oz. raw boneless skinless chicken breast, cut into bite-sized pieces
• 1/8 tsp. each salt and black pepper
• 1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
• 1/4 cup fat-free chicken broth
• 1 tbsp. cornstarch
• 1 1/2 tbsp. low-sugar orange marmalade
• 1 1/2 tbsp. seasoned rice vinegar
• 1 tbsp. Splenda No Calorie Sweetener (granulated)
• 1 tbsp. reduced-sodium/lite soy sauce
• 1 tsp. chopped garlic
• 1 tsp. chopped ginger
• Dash red pepper flakes
• 2 tbsp. chopped scallions

Preparation

Step 1

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

Place flour in a wide bowl.

Place chicken in a large bowl and season with salt and pepper. Top with egg substitute and toss to coat.

One at a time, shake chicken pieces to remove excess egg and coat with flour. Evenly lay chicken pieces on the baking sheet.

Bake for 10 minutes, or until chicken is cooked through.

In a medium bowl, whisk broth with cornstarch until cornstarch has dissolved. Add marmalade, vinegar, sweetener, and soy sauce, and thoroughly whisk.

Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir garlic and ginger until slightly softened and fragrant, about 1 minute. Add broth mixture and red pepper flakes. Cook and stir until well mixed and slightly thickened, 1 to 2 minutes.

Remove skillet from heat, add chicken, and toss to coat. Serve topped with scallions and enjoy!

MAKES2SERVINGS
Serving Size: 1/2 of recipe (about 1 cup)
Calories: 284
Fat: 2g
Sodium: 910mg
Carbs: 26g
Fiber: 2g
Sugars: 8.5g
Protein: 37g

HG Alternative: If made with an equal amount of sugar in place of Splenda, each serving will have 305 calories, 31.5g carbs, and 14.5g sugars (PointsPlus