BETTER THAN TAKEOUT ORANGE CHICKEN

Recipe adapted from Marlene Koch's Eat What You Love cookbook. Makes 4-6 servings. Each serving is around 1 cup. Nutritional information: Calories: 318 Total Fat: 9g Sat fat: 1g Carbohydrate: 23.3g Protein: 32g Sodium: 360mg Fiber: 0g

BETTER THAN TAKEOUT ORANGE CHICKEN
BETTER THAN TAKEOUT ORANGE CHICKEN

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup water

  • 1/2

    cup light orange juice (I use Trop 50)

  • 1/4

    cup Splenda graulated sweetener

  • 2

    Tablespoons honey

  • 2

    tablespoons brown sugar

  • 3

    tablespoons rice vinegar

  • 2

    tablespoons low sodium soy sauce

  • 3

    tablespoons lemon juice

  • 1/4

    teaspoon ground ginger

  • 1/4

    teaspoon red pepper flakes

  • 2

    tablespoons cornstarch

  • !-2 tsp sriacha chili sauce (to taste)

  • CHICKEN

  • 1 1/4

    pounds boneless, skinless chicken breast, chopped

  • 1

    large egg, beaten

  • 1/4

    cup all purpose flour

  • 2

    tablespoons canola oil

  • 1

    small red pepper, chopped

  • 1

    small onion, chopped318

Directions

1. To make the sauce, in a medium saucepan, whisk together the first nine ingredients (water through pepper flakes) Place the pan over med-high heat and bring to a low simmer. 2. In a small bowl, mxi together 2 tablespoons of water and the cornstarch to create a slurry and whisk into the sauce. Bring to a low boil and cook for 1 minute, or until the sauce thickens and clears. Reduce the heat to low and allow to simmer. 3. Roll the chicken pieces in the egg and toss with flour to coat. 4. Heat 1 tablespoon oil in a large nonstick skillet over med-high heat. Add half the chicken and cook 4-5 minutes or until well browned on all sides and chicken is cooked through. Transfer the chicken to a bowl and cover. Heat the remaining oil and cook the remaining chicken pieces. Add the chicken to the bowl and set aside. 5. Add the red pepper and onion to the pan and cook for 4-5 minutes or until slightly softened. Add the chicken to the pan and then the orange sauce. Stir to coat and add sriracha sauce to taste. Serve.

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