Orange chicken with cauliflower rice and steamed vegetables

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 1
Ingredients
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)
Directions
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.

Servings Per Recipe: 1
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

Member Reviews
  • BILLTHOMSON
    Delicious, but a little more complex than I'm accustomed too! - 4/16/20
  • SUSANBEAMON
    Lot of work for one serving. I multiplied by 4 and froze the leftovers. Less wastage that way. - 4/16/20