Spicy Szechuan Orange Chicken - WW
photo by mommyluvs2cook
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 177.44 ml brown rice (quick cooking)
- 453.59 g chicken breast, cut into thin strips (boneless, skinless)
- 9.85 ml orange zest (finely grated)
- 14.79 ml cornstarch (plus 2 tsp.)
- 29.58 ml reduced sodium soy sauce
- 118.29 ml orange juice
- 78.78 ml reduced-sodium chicken broth
- 9.85 ml honey
- 4.92 ml sesame oil (dark)
- 1.23 ml red pepper flakes
- 9.85 ml canola oil
- 14.79 ml fresh ginger, finely grated
- 2 garlic cloves, sliced
- 1 bunch broccoli, cut into florets (3 cups)
- 2 carrots, thinly sliced on the diagonal
directions
- Cook rice according to package directions, omitting salt and fat.
- Meanwhile, combine chicken, orange zest, 1 tablespoons cornstarch and 1 tablespoons soy sauce in a large bowl and toss to coat. Combine orange juice, broth, honey, sesame oil, pepper flakes, remaining 2 teaspoons cornstarch and remaining 1 tablespoons soy sauce in small bowl.
- Heat 1 teaspoons canola oil in wok or large nonstick skillet over medium high heat until very hot. Add chicken and stir fry until lightly browned, about 3 minutes; transfer to a plate. Return skillet to heat and add remaining 1 teaspoons canola oil. Add ginger and garlic; stir fry until fragrant, about 15 seconds. Stir in broccoli and carrots and stir fry until broccoli is bright green, about 2 minutes. Pour in orange juice mixture; bring to a boil and cook until thickened, about 1 minute. Add chicken and cook until heated through, about 1 minute. Divide chicken mixture and rice among 4 plates.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Great WW recipe that tastes great with no artificial sugars! This makes about 3 servings for us, but we would double the veggies in the future. It tasted bright and cheery, very spring-like! Note: I used 1 Tablespoon finely grated ginger, but because I used a Microplane grater, I should have stopped at 2 teaspoons, it was a little intense. (Rule of thumb: 1 tablespoon = 1 inch of ginger.) Made for Please Review My Recipe tag game.
RECIPE SUBMITTED BY
DailyInspiration
United States