Hungry Girl Sweet and Sticky Orange Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Ingredients:Chicken Breast, no skin, 10 ounces cut into bite sized pieces*Whole Wheat Flour, 0.25 cup Salt, 1/8 tspPepper, black, 1/8 tspEgg substitute, liquid (Egg Beaters), .25 cup Chicken Broth Fat-free, .25 cup (8 fl oz) Cornstarch, .1tbsp Orange Marmalade, sugar-free, 1.5 tbspSeasoned Rice Vinegar, 1.5 tablespoon *Splenda No Calorie Sweetener, 1 tsp Soy Sauce Light/ low sodium 1 tsp *Garlic Raw chopped 1 tbsp Ginger Root, 1 tsp *Crushed red pepper flakes, dash (if desired)*Onions, Spring or Scallions(includes tops and bulb), raw, 2 tbsp
Preheat oven to 375 degree, Spray a baking sheet with non-stick sprat. Please flour in a wide bowl. Place chicken in a large bowl and season with salt and pepper. Top with egg substitute and toss to coat. One at a time shake chicken pieces to remove excess egg and coat with flour. Evenly lay chicken pieces on the baking sheet. Bake for 10 minutes, or until chicken is cooked through.
In a medium bowl, whisk broth with cornstarch until cornstarch has dissolved. Add marmalade, vinegar, sweetener, and soy sauce, and thoroughly whisk.
Bring a skillet spray with non-stick spray to a medium heat. Cook and stir garlic and ginger until slightly softened and fragrant, about 1 minute. Add broth mixture and red pepper flakes
Cook and stir until well mixed and slightly thickened, 1 to 2 minutes. Remover skillet from heat, add chicken. and toss to coat. Serve topped with scallions and enjoy
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user CINNOMAN57.
In a medium bowl, whisk broth with cornstarch until cornstarch has dissolved. Add marmalade, vinegar, sweetener, and soy sauce, and thoroughly whisk.
Bring a skillet spray with non-stick spray to a medium heat. Cook and stir garlic and ginger until slightly softened and fragrant, about 1 minute. Add broth mixture and red pepper flakes
Cook and stir until well mixed and slightly thickened, 1 to 2 minutes. Remover skillet from heat, add chicken. and toss to coat. Serve topped with scallions and enjoy
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user CINNOMAN57.
Nutritional Info Amount Per Serving
- Calories: 270.3
- Total Fat: 2.1 g
- Cholesterol: 83.1 mg
- Sodium: 353.5 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 2.5 g
- Protein: 38.4 g
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