Orange Chicken

In general, I don't eat out too often.  It's expensive. Usually it's full of fat and grease and gross. Plus I just like cooking.

But I do have my weaknesses.  We all know about my love of chocolate and coffee.  I've managed to keep my cravings for Sausage and Green Pepper Pizza at bay with this crust recipe.  But there was still one more- Orange Chicken. 

Sweet. Spicey. Fried to a crispy goodness. Yeah, that last part can be an issue.  But not with this version.  A light breading sauted in just a bit of oil gives you all the flavor without the extra 1000 calories (not kidding....). The sauce is crazy simple to make.  Cook up the veggies, throw it over top of some brown rice and you have a meal my friend


From RedBook Magazine


What You'll Need:
For the Sauce:
3/4 cups Orange Juice
1/4 cup Honey
2 tbsp Soy Sauce
1 tbsp Cornstarch
1 tsp Orange Zest
1/2 tsp Red Pepper Flake


For the Stirfry:
1/3 cup Flour
1/4 cup Breadcrumbs
2 Egg Whites
1 lb Boneless Chicken Breast, cubed
2 tbsp Veggie Oil
2 tsp Minced Garlic
2 cups Broccoli Florets, blanched
4 oz Sliced Mushrooms (I used canned)
1 Red Bell Pepper, thinly sliced
1 can Water Chestnuts, drained and sliced
1 cup Carrots, shredded
4 servings Brown Rice


What To Do:
1.  Whisk together sauce ingredients in a bowl and set aside.  In a pie plate, combine flour and breadcrumbs.  Toss chicken in egg whites then coat in flour mixture. 

2.  Heat 1 tbsp oil in a large non-stick skillet or wok to med-high and cook chicken for 4-5 minutes, until browned all over.  Remove from skillet

3.  Add the remaining 1 tbsp oil to skillet and saute garlic, broccoli, peppers, mushrooms, and waterchestnuts for about 3 minutes.  Add carrots and stir-fry for another 30 seconds.  Add sauce and allow to thicken, about 2 minutes.  Add chicken back to skillet and stir to coat with sauce.  Serve over steamed brown rice