Tuesday, August 30, 2011

Recipe: Quicker Than Take Out Orange Chicken

Quicker Than Take Out Orange Chicken
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.

Serves 4

Source:Diabetes and You

Notes: This dish was so delicious, I don’t think I will want take out Chinese again! We LOVED it!!!

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