Orange-Honey Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
.5 cup Orange Juice 2 tbsp Teriyaki Sauce 1 tbsp Honey 1 tbsp Rice Vinegar (Unseasoned) (by MADDIEDIRL) .5 tbsp Orange Peel Zest1 serving 1/8th tsp red pepper flakes (by BUDDY_LOVE) 2 large Egg white, fresh 0.33 cup Arrow Root starch/flour (1/3 cup) or corn starch 1 tsp Garlic powder .25 tsp Salt 1 serving Bonless-Skinless Chicken Breast-1lb cut into 1 in pieces2 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil
Combine 1st 6 ingredients in a bowl; reserve. In separate bowl, lightly beat egg whites with arrow root. In another bowl, toss chicken, garlic powder and salt.
In non stick skillet, heat 1 tbs oil over medium heat. Add half of the chicken; cook, stirring until browned on all sides and no Linder pink inside (8-9 mins). Remove and repeat with next batch of chicken and remaining oil.
Add reserved orange juice mixture and reserved chicken; cooking and stirring until chicken is coated, 30 secs.
Serve with white rice, sesame seeds, scallions, orange zest (calories not included in calculation).
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ORCHIDLVR.
In non stick skillet, heat 1 tbs oil over medium heat. Add half of the chicken; cook, stirring until browned on all sides and no Linder pink inside (8-9 mins). Remove and repeat with next batch of chicken and remaining oil.
Add reserved orange juice mixture and reserved chicken; cooking and stirring until chicken is coated, 30 secs.
Serve with white rice, sesame seeds, scallions, orange zest (calories not included in calculation).
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ORCHIDLVR.
Nutritional Info Amount Per Serving
- Calories: 174.8
- Total Fat: 7.6 g
- Cholesterol: 11.8 mg
- Sodium: 528.8 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 0.6 g
- Protein: 6.9 g