Spicy Szechuan Orange Chicken - WW

Submitted by DailyInspiration

"From Weight Watchers --282 Cal., 7 g total fat, 1 g. sat fat, 0 g trans fat, 63 mg. chol., 304 mg. Sod., 28 g. carb., 6 g sugar, 4 g. fiber, 28 g. prot., 72 mg. Calc."

 

• Ready In: 30mins
• Ingredients: 15
• Serves: 4

ingredients

• 3⁄4 cup brown rice (quick cooking)
• 1 lb chicken breast, cut into thin strips (boneless, skinless)
• 2 teaspoons orange zest (finely grated)
• 1 tablespoon cornstarch (plus 2 tsp.)
• 2 tablespoons reduced sodium soy sauce
• 1⁄2 cup orange juice
• 1⁄3 cup reduced-sodium chicken broth
• 2 teaspoons honey
• 1 teaspoon sesame oil (dark)
• 1⁄4 teaspoon red pepper flakes
• 2 teaspoons canola oil
• 1 tablespoon fresh ginger, finely grated
• 2 garlic cloves, sliced
• 1⁄2 bunch broccoli, cut into florets (3 cups)
• 2 carrots, thinly sliced on the diagonal

directions

1. Cook rice according to package directions, omitting salt and fat.
2. 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.
3. 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.

Reviews

[mommyluvs2cook]

This is really good! Instead of brown rice I served this over whole wheat couscous. I garnished with chopped green onion and sesame seeds. Thanks :)

 

[KateL]

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.