This delightful Orange Chicken is a much healthier version than the kind you’d find at your favorite Chinese food restaurant. Sautéing it instead of frying it really helps to cut the fat and calories. But it’s just as incredibly flavorful and satisfying as you’d want it to be.
1lbskinless, boneless chicken breast - (cut into bite sized pieces)
¼cupfat free chicken broth
2clovesgarlic - (minced)
⅓cuporange juice
2tbsphoney
1tspsesame oil
¼cupreduced sodium soy sauce
3tbsprice vinegar
1tbspcornstarch
1tbsporange zest
¼tspground ginger
Salt and pepper to taste
Instructions
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.
Notes
Entire recipe makes 4 servingsServing size is about 1 cupEach serving = 3 Points**based only on ingredients that have an SP Freestyle value