Orange Flavored Chicken is one of my all time favorite Chinese foods. But given that it’s dish that is usually breaded, deep fried chicken in a thick, sweet and sticky sauce, it’s not really the best choice if you are following the Weight Watchers plan.
So in order to have my orange chicken and eat it too, I put together a much healthier and lighter version that has a LOT less fat and calories than the traditional restaurant version.
Plus, it is an incredibly easy recipe, taking less than 30 minutes to prepare.
By sautéing instead of deep frying, and creating a lighter sauce, you still get fantastic flavor but for a LOT less fat, calories and carbs. It’s surprisingly quick and easy to make, and works wonderfully served over steamed brown rice and broccoli.
Admittedly, this Light Orange Chicken was so good that one serving just wasn’t enough for me, so I ate two servings with no rice. Still way less than what I’d eat at a restaurant, so overall, Id say that’s pretty awesome.
LIGHT ORANGE CHICKEN RECIPE
- 1 lb skinless, boneless chicken breast (cut into bite sized pieces)
- 1/4 cup fat free chicken broth
- 2 cloves garlic (minced)
- 1/3 cup orange juice
- 2 tbsp honey
- 1 tsp sesame oil
- 1/4 cup reduced sodium soy sauce
- 3 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tbsp orange zest
- 1/4 tsp ground ginger
- Salt and pepper to taste
- Spray a large, nonstick skillet with an olive oil mister or non-fat cooking spray, and set over medium high heat.
- Generously season chicken with salt and pepper, and place in skillet. Brown chicken evenly on both sides, adding the broth, tbsp by tbsp to keep the chicken from sticking to the pan. Cook until chicken is browned and cooked through, about 5 minutes.
- Meanwhile, in a small bowl, whisk together the remaining ingredients, and pour over the chicken. Bring sauce to a boil, and then let simmer for another minute or two until the sauce thickens. Remove from heat and serve.