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Sweet & Sticky Orange Chicken

By

Hungry Girl To The Max, pg. 311
284 calories

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Rate this recipe 5/5 (1 Votes)

Ingredients

  • 1/4 cup whole-wheat flour
  • 10 ounces raw boneless skinless chicken breast, cut into bite-sized pieces
  • 1/4 cup fat free liquid egg substitute
  • 1/4 cup fat-free chicken broth
  • 1 tablespoon cornstarch
  • 1 1/2 tablespoons low-sugar orange marmalade
  • 1 1/2 tablespoons seasoned rice vinegar
  • 1 tablespoon Splenda No Calorie Sweetener (granulated)
  • 1 tablespoon reduced-sodium/lite soy sauce
  • 1 teaspoon chopped garlic
  • 1 teaspoon chopped ginger
  • Dash red pepper flakes
  • 2 tablespoons chopped scallions

Details

Servings 2

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, 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 on the baking sheet. Bake until chicken is cooked through, about 10 minutes.

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!

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