Easy & Skinny Spicy Orange Chicken
Yields: 4 servings
 
This Chinese take-out makeover tastes even better than the original! The sticky sauce that smothers the chicken is sweet, spicy, bright, and tangy all at the same time. The recipe is easily halved or doubled.
  • 1 c (240mL) orange juice
  • 2 tbsp (16g) cornstarch
  • 3 tbsp (45mL) low-sodium soy sauce
  • ⅛ – ¼ tsp (<1g) cayenne pepper, or to taste
  • 4 tsp (20mL) honey
  • 1 tsp (2g) orange zest (optional, about 1 mandarin orange)
  • 1 lb boneless, skinless chicken breasts, trimmed of excess fat
  1. To prepare the sauce, whisk together the orange juice, cornstarch, soy sauce, cayenne, honey, and orange zest in a small bowl. Set aside.
  2. Cut the chicken into bite-sized pieces. Lightly coat a large pan with nonstick cooking spray. Cook the chicken over medium-low heat for 4-6 minutes, or until no longer pink in the center and cooked through. Turn out the chicken onto a plate.
  3. Whisk the sauce once more, then pour it into the same skillet. Cook over medium-low heat for 6-8 minutes, stirring constantly, or until the sauce has thickened and reduced by about a third. Reduce the heat to low, add the chicken, and stir until it’s completely covered in sauce.
Notes: Freshly squeezed and orange juice from a carton both work.

Agave or brown sugar may be substituted for the honey.

{gluten-free, clean eating, low fat, low calorie, low carb, high protein}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2015/02/20/easy-skinny-spicy-orange-chicken/