Orange Chicken with Zuchini "Lo Mein" Noodles

Orange Chicken with Zuchini
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 136.2
  • Total Fat: 7.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 304.1 mg
  • Total Carbs: 14.7 g
  • Dietary Fiber: 1.2 g
  • Protein: 5.2 g

View full nutritional breakdown of Orange Chicken with Zuchini "Lo Mein" Noodles calories by ingredient
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Number of Servings: 4

Ingredients

    Canola Oil For Frying
    Chicken
    4 whole Egg Whites
    2 Tablespoons Arrow Root Powder
    4 whole Boneless, Skinless Chicken Thighs, Cut Into Bite Sized Pieces
    Sauce:
    1/2 cup Orange Juice
    1 Tablespoon Braggs Liquid Amino Acids
    1 Tablespoon Packed Brown Sugar (OR White Sugar OR Honey)
    1 Tablespoon Rice Vinegar (or Regular Distilled Vinegar)
    1/4 teaspoon Sesame Oil
    Dash Of Salt
    Dash Of Crushed Red Pepper, More To Taste
    1 clove Garlic, Pressed Or Minced
    2 teaspoons Minced Ginger (1 tsp. powder)
    1 teaspoon Cornstarch (additional)
    Zest Of 1 Orange (optional)
    1/4 cup Water
    2 whole Green Onions, Sliced
    2 whole Zuchinis, sliced into "noodles"

Directions

For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.

For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger (and orange zest, if using) in a small nonstick skillet and whisk together. Heat until bubbling and starting to thicken, about 3-4 minutes.

Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute. (If sauce gets overly thick, just add in another 1/4 cup water and whisk in.)

Heat about 2 inches of vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350 degrees F. In batches, carefully drop a few pieces of chicken into the oil (drop them in one by one to keep them from sticking together) and move it around, 2-3 minutes or until light golden. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.

Using kitchen tool of choice slice zuchini into noodles; toss into saute pan with a little sesame oil and saute until desired doneness is readched. Take 1/4 cup of the sauce and combine with sauteed zuchini.

Toss the chicken in the remaining sauce and serve immediately over the zuchini "lo mein" noodles with orange zest and sliced green onions on the top.


Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MFAHEY01.

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