Chinese Orange Chicken
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 293.8
- Total Fat: 5.7 g
- Cholesterol: 60.0 mg
- Sodium: 1,145.7 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 1.4 g
- Protein: 26.0 g
View full nutritional breakdown of Chinese Orange Chicken calories by ingredient
Introduction
A healthier version of restaurant-style Chinese orange chicken A healthier version of restaurant-style Chinese orange chickenNumber of Servings: 4
Ingredients
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Chicken
1 lb skinless boneless chicken breasts cut into bite size pieces
4 tablespoons flour
salt and pepper
1 tablespoon vegetable or canola oil
optional:
steamed broccoli
whole wheat noodles
Orange Sauce
(Depending on your tastes, this probably makes way more sauce than you will need for this recipe)
orange sauce
1/3 cup orange juice
1/2 cup rice wine vinegar (must be rice wine and not regular white vinegar)
1/2 cup white sugar
2.5 tablespoons soy sauce
1 tablespoon orange or lemon zest (i use lemon)
1/2 tablespoon toasted sesame oil
2 teaspoons corn starch
1 tablespoon red pepper flakes (more or less depending on your preference for heat)
Directions
Makes 4 4oz servings
Add flour, salt and pepper to a medium ziplock bag. Add chicken and toss until all chicken pieces are evenly coated. Heat oil over medium high heat in a large skillet. Add chicken pieces and cook for 3 minutes until browned on one side and then turn over and cook another 3 minutes until cooked through. Turn heat down to very low and add enough sauce to fit your tastes. I serve mine over broccoli and whole wheat spaghetti.
For Orange sauce -
Mix corn starch into orange juice until lumps are gone. Add orange juice mixture and rest of the ingredients together in a small sauce pan over medium heat. Bring to a boil and cook until sauce thickens and coats the back of a spoon – about five minutes. If it doesn’t get thick, then add a little more cornstarch mixed in water. Set aside.
Add flour, salt and pepper to a medium ziplock bag. Add chicken and toss until all chicken pieces are evenly coated. Heat oil over medium high heat in a large skillet. Add chicken pieces and cook for 3 minutes until browned on one side and then turn over and cook another 3 minutes until cooked through. Turn heat down to very low and add enough sauce to fit your tastes. I serve mine over broccoli and whole wheat spaghetti.
For Orange sauce -
Mix corn starch into orange juice until lumps are gone. Add orange juice mixture and rest of the ingredients together in a small sauce pan over medium heat. Bring to a boil and cook until sauce thickens and coats the back of a spoon – about five minutes. If it doesn’t get thick, then add a little more cornstarch mixed in water. Set aside.
Member Ratings For This Recipe
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