By bluemoon downunder on June 01, 2005
Photo by Karen Elizabeth
Photo by Karen Elizabeth
"I have posted this delicious-sounding way to cook chicken – which you can have on the table in forty minutes - in response to a Forum Request for a recipe for Chinese-style Orange Chicken. I have adapted it from Lisa Pettit’s recipe in Prevention Healthy Cooking's 'Eat Up, Slim Down: Tried-and-true recipes and tips from real weight-loss winners' by Jane Kirby and David Joachim. Commenting on this recipe, Lisa says “When I’m craving Chinese-style sweet-and-sour chicken but don’t want the calories or fat, I turn to this recipe”. If you want to increase the orange flavour, substitute some of the soy sauce for orange juice: perhaps half soy sauce and half orange juice. This is a combination that I know works well in my Veal With Orange Sauce Veal With Orange Sauce."
Serving Size: 1 (200 g)
Servings Per Recipe: 4
"I just made this for my family. They loved it. I did use the half soy sauce, half orange juice idea and it was great. I hope this recipe is also in the Gluten Free section. Because it is and there aren't enough recipes there. You would just need to make sure the soy sauce was gluten free. Next time we will try it with additional veggies. Thank You for the Great recipe"
"Love Love Loved it!!! It was simple and delicious! I also added peppers (red and orange) and threw some fried and seasoned zuccini on top!! Yum!!!"
"This was a really easy and VERY tasty dinner. I grilled the chicken instead of frying it, and instead of oil to sautee the veggies I used some reduced-fat butter. I also added some red and green peppers, which I definitely recommend. They really bulked up the dish and added some good flavor (if I'd had water chestnuts on hand I'd add those, too). I'm definitely making this again, tasty, healthy, awesome. Can't go wrong!"
"Easy, lovely recipe. I omitted the oil and used non-stick cooking spray and cubed the chicken breasts. While the chicken was simmering in the sauce, I lightly steamed some broccoli, which I then tossed with the chicken and sauce. I served it all over some seasoned steamed rice. Really nice. It does have a nice light orange flavor, so I think I may try your suggestion of using a little bit of orange juice next time, as well. Thanks for sharing!"
"Indeed , very easy and we enjoyed it very much, lots of flavour for something so quickly prepared. I cubed the chicken fillets, rather than leaving them whole, since we don't eat much meat and it goes further this way. Otherwise, easily made as directed, served on steamed rice with a side -dish of Recipe #103243 Excellent, thank you Bluemoon!"
"We love this recipe. Very easy to make and the almonds are a super touch. Thanks for posting! Made for the I Recommend Tag Game."
"Quick and easy to make. Yummy, yummy!!"
"We really, really loved this! I make as posted and it was delicious.OK, the only negative thing I could say was that it took about 2 minutes to cook the shallots. And the rest was history. :) Thanks for posting!"
"what a great blend of flavors, I used green onions in place of shallots and also added in fresh garlic while frying the green onions, also a good teaspoon of crushed red chili flakes, this is an easy recipe but big on flavor, thanks for sharing bluemoon!"
"This is a quick and flavorful dinner. I had a large chicken breast which I flattened to promote even cooking and cut in half for DH and I. After browning the chicken I added a little orange juice to deglaze the pan. The mushrooms were dried shitakes that had been reconstituted. Served the chicken over jasmine rice and garnished with an orange wedge. Delicious!"