This is a great stir-fry recipe where as always you can use any vegetables you want and it is a Weight Watcher’s dish. The recipe called for using broccoli and carrots but I used snow peas, onions, celery, carrots and red pepper. I prefer to cook a lot of vegetables versus just a few.
Weight Watcher's Spicy Orange Chicken
- 3/4 cup rice
- 1 lb. chicken breasts, cut into thin strips
- 2 tsp. orange zest, finely grated
- 1 tbsp. + 2 tsp. cornstarch
- 2 tbsp. reduced-sodium soy sauce
- 1/2 cup orange juice
- 1/3 cup reduced-sodium chicken broth
- 2 tsp. honey
- 1 tsp. Asian sesame oil
- 1/4 tsp. red pepper flakes, or to taste (or substitute with Thai Chili Sauce – my favorite for a little heat)
- 2 tsp. canola oil
- 1 tbsp. ginger, finely grated
- 2 garlic cloves, minced
- 3 cups broccoli florets
- 2 carrots, thinly sliced on diagonal
Cook rice according to package directions, omitting the salt and fat; set aside.
Combine chicken, orange zest, 1 tbsp. cornstarch and 1 tbsp. soy sauce in a large bowl and toss to coat. Combine orange juice, broth, honey, sesame oil, pepper flakes or Thai Chili Sauce, remaining 2 tsp. cornstarch and remaining 1 tbsp. soy sauce in a small bowl.
Heat 1 tsp. canola oil in a large nonstick skillet over medium-high heat until very hot. Add chicken and stir-fry until lightly browned; transfer to a plate.
Heat the other tsp. of oil and add ginger and garlic, and cook for about 1 minute. Then cook each vegetable to your taste. I cooked my onions and carrots first for about 5-10 minutes, then added the celery and red pepper and cooked for another minute. I had steamed my snow peas earlier and added them last to just heat through.
Pour in orange juice mixture and bring to a boil and cook until thickened. Add chicken and cook until heated through.
Serves 4 with a points value of 7 (1 cup chicken mixture and 1/2 cup rice)