Orange chicken with cauliflower rice and steamed vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Directions
0.5 cup Orange Juice 0.5 tbsp Orange zest 0.5 tbsp Soy Sauce 0.3 tbsp Vinegar - Natural Rice Vinegar (Nakano) 1 Serving(s) Red pepper flakes 1/8 tsp 1 Serving(s) Olive oil cooking spray 0.5 tsp Ginger, ground 1 tsp Garlic powder 0.6 tbsp Argo 100% Pure Corn Starch 1 serving Tyson Boneless, Skinless Chicken Tender, 1 piece 1 serving Birds Eye Cauliflower Rice (3/4 C / 82g) 1 cup Squash - Yellow and Zucchini 1 tbsp chopped Onions, raw 2 medium Mushrooms, fresh 1 serving Baby Bell Peppers (3 peppers = serving)
Mix the first 10 item in a small bowl and set aside. Add half of cornstarch to a ziplock bag. Chop vegetables add place in a microwave safe bowl or microwaveable steamer and cook for 5-6 minutes. Wile the vegetables are cooling cut chicken into one inch pieces and put into bag and shake to coat. Heat olive oil in skillet and add chicken. Cook about 1-2 minutes on each side until no longer pink. Place sauce ingredients into a sauce pan and heat to boil. Stirring occasionally. Reduce heat and mix the other half of corn starch with a tablespoon of water add to sauce and stir until thickened. While these items are cooking. Cook cauliflower rice according to package directions
Serving Size: 1
Number of Servings: 1
Recipe submitted by SparkPeople user SQUEAKYMOOMOO.
Serving Size: 1
Number of Servings: 1
Recipe submitted by SparkPeople user SQUEAKYMOOMOO.
Nutritional Info Amount Per Serving
- Calories: 271.2
- Total Fat: 1.3 g
- Cholesterol: 70.0 mg
- Sodium: 787.0 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 5.7 g
- Protein: 29.8 g
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