Low Cal Chinese Orange Chicken w/ Rice
Heat oil in pan to medium. In a seperate pot, put 6 cups of water on to boil and add 1 tsp pepper and 1 tsp cayenne pepper (optional.)Cube chicken into small cubes. Toss lightly in cornstarch. You won't need all of it, just lightly cover the chicken. Cook chicken in heated canola oil until its finished. It should take the same amount of time for the water to boil, as for the chicken to cook through. When the water is at a full boil, add in the 3 c of brown medium or long grain rice. You can use white, but brown is so much better. Into the pot with the chicken, add in the orange juice, fresh if you have it. Then stir in the fresh grated ginger root, orange peel and soy sauce. Let this simmer and reduce. Serve orange chicken ontop of your fluffed rice.
CALORIES: 325.2 |
FAT: 2.8g |
PROTEIN: 21.3g |
CARBS: 51.9g |