This is a tasty low-point, low-calorie substitute for your favorite Chinese dish, orange chicken. Our version, One-Point Asian Orange Chicken, uses low sugar versions of key ingredients along with soy sauce and orange zest. At only one point, you can enjoy orange chicken all the time and still maintain your healthy lifestyle. Check out our FitFortyForever Faves (week of August 20, 2018)), which details how to cut up chicken breasts for One-Point Asian Orange Chicken.
One-Point Asian Orange Chicken
Always popular in Chinese restaurants, our version of Orange Chicken uses lower calorie orange juice and stevia. At only one point or 160 calories per serving, this One-Point Asian Orange Chicken is delicious with rice, either brown or cauliflower versions.
- 16 oz. chicken breasts, skinless, boneless, cut into 1/2" pieces
- 1/2 cup orange juice, reduced sugar Trop50
- 1/4 cup orange zest
- 3 packets stevia
- 2 tbsp rice vinegar unseasoned
- 1/4 cup soy sauce
- 1/2 tsp red pepper flakes
- 1 tbsp garlic cloves, minced
- 1 tbsp corn starch
- 8 green onions, chopped
- 2 sesame seeds, optional
Salt and pepper chicken to taste. Set aside.
Generously spray a large saute pan or wok. Cook chicken in the pan over medium heat. Cook thoroughly. Remove chicken. Wipe pan of remaining juices.
In a bowl, gently whisk orange juice, orange zest, stevia, soy sauce, vinegar, red pepper flakes, and garlic.
Pour mixture into the same pan used for the chicken. Over a medium heat, bring to a boil.
Stir 1 tbsp. of cornstarch with one tbsp. of water until cornstarch is dissolved.
Add cornstarch mixture to pan. Over low heat, gently stir until thickened.
Add chicken to pan and stir to coat in sauce. Add green onions and sprinkle with sesame seeds if desired.