- 4
Ingredients
- SAUCE:
- 1/2 cup water
- 1/3 cup light orange juice
- 1/2 cup Splenda granulated sweetener
- 2 Tbls brown sugar
- 3 Tbls rice vinegar
- 2 Tbls reduced sodium soy sauce
- 3 Tbls lemon juice
- 1/4 tsp ground ginger
- 1/8 tsp red pepper flakes
- 2 Tbls cornstarch
- CHICKEN:
- 1 1/4 pounds boneless, skinless chicken
- breasts, chopped
- 1 large egg, beaten
- 1/4 cup all purpose flour
- 2 Tbls canola oil
- 1 small red bell pepper, chopped
- 1 small onion, chopped
Preparation
Step 1
To make the sauce, in a medium saucepan whisk together the first 9 ingredients (water through pepper flakes). Place the pan over medium high heat and bring to a low simmer.
In a small bowl mix together 2 Tbls of water and the cornstarch to create a slurry and whisk into the sauce. Bring the sauce 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.
Roll the chicken pieces in the egg and toss with the flour to coat.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium high heat. Add half of 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.
Add the red pepper and onion to 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 serve.