Orange Chicken

Orange Chicken
6 servings

Sauce

½ c water
½ c light orange juice
½ c granulated Splenda
2T brown sugar
3T rice wine vinegar
3T light soy sauce
1/4 t ground ginger
1/8 t red pepper flake
2 T cornstarch

Chicken

1 ¼ pound boneless skinless chicken breast, chopped
1 large egg, beaten
¼ c all-purpose flour
2 T canola oil
1 small red pepper, chopped
1 small onion, chopped

1. To make the sauce, in a small saucepan, whisk the first nine ingredients (water through red pepper). Place the pan over medium-high heat and bring to a low simmer.

2. In a small bowl mix 2 tablespoons water and the cornstarch to create a slurry and whisk into sauce. Bring the sauce to a low boil and cook for one minute, or until the sauce thickens and clears. Reduce the heat to low and allow to simmer.

3. Roll the chicken pieces in the egg and toss with flour to coat.

4. Heat 1 tablespoon of oil in a large non stick skillet over medium-high heat . Add half of the chicken and cook 4 to 5 minutes, or until well browned on all sides and chicken is cooked through. Transfer the chicken to a bowl and cover. Heat the remaining oil and cook the remaining chicken pieces and add to the bowl and set aside.

5. Add the red pepper and onions to the pan and cook for 4 to 5 minutes, or until slightly softened. Add the chicken to the pan and then the orange sauce. Stir and serve.


1 cup
Calories 290, Carbohydrate 18g (Sugars 8g), Total fat 9g (Sat fat 1 g), Protein 32g, Fiber 0g, Food exchanges 4 Lean Meat, 1 Starch, ½ Carbohydrate, Carbohydrate Choices: 1½, WW Points 6