Quicker Than Take Out Orange Chicken
Points Plus+ 8
Points Plus+ 8
½ C Water
1/3 C Light Orange Juice
½ C Splenda Granulated Sweetener
2 Tbsp Brown Sugar
3 Tbsp Rice Vinegar
2 Tbsp Reduced Sodium Soy Sauce
3 Tbsp Lemon Juice
¼ tsp Ground Ginger
1/8 tsp Red Pepper Flakes
2 Tbsp Cornstarch
1 ¼ Pounds Boneless Skinless Chicken Breast, Chopped
1 Large Egg, Beaten
¼ Cup All Purpose Flour
2 Tbsp Canola Oil
1 Small Red Pepper, Chopped
1 Small Onion, Chopped
*To make the sauce, in a medium saucepan, whisk together the first nine ingredients (water through pepper flakes). Place the pan over medium-high heat and bring to a slow simmer.
*In a small bowl, mix together 2 tablespoons 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 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 the pan and cook for 4 to 5 minutes, or until slightly softened. Add the chicken to the pan and then the orange sauce. Stir to coat and serve.
Source:Diabetes and You
Notes: This dish was so delicious, I don’t think I will want take out Chinese again! We LOVED it!!!