Asian

Low-Cal Orange Chicken is for Dinner.

Low-Cal Orange Chicken takes 15 minutes to prepare.

Low-Cal Orange Chicken takes 30 minutes to cook.

Low-Cal Orange Chicken makes 4 servings.

The ingredients for Low-Cal Orange Chicken are:

1 pound uncooked boneless, skinless chicken breast, cut into 2-inch strips
Rind of a small orange sliced into thin strips
Juice of one orange
1 1/2 Tbsp cornstarch
1 t Better than Bouillon chicken base (combine with water)
1-2 Tbsp stevia
1 Tbsp rice wine vinegar
1 tsp oil
1/2 tsp ground ginger
2 medium garlic cloves, minced
2 Tbsp low-sodium soy sauce
2 medium scallions, chopped
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 tbsp flax seeds (or sesame, more traditionally)

Here is how you make Low-Cal Orange Chicken:

In a bowl, whisk together the soy sauce, boullion, orange juice, stevia, cornstarch, ginger, and vinegar, then set aside.In a large skillet, heat oil on medium-high heat. Add orange rinds, scallions, garlic and red pepper flakes and cook for about 2 minutes. Add in the chicken and cook for approximately 6 minutes, or until chicken is golden brown.Mix in the sauce and let simmer until the chicken is cooked all the way through and the sauce starts to get thick, this should take approximately 3-4 minutes. Serve chicken and sauce over rice and garnish with a sprinkle of flax seedsServing size = 1 cup of chicken and 1/2 cup of riceServing Size:?Makes 4 servings

The nutritional information for Low-Cal Orange Chicken is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 177.2

• Total Fat: 4.8 g
• Cholesterol: 57.1 mg
• Sodium: 527.1 mg
• Total Carbs: 9.6 g
• Dietary Fiber: 1.9 g
• Protein: 22.8 g

Low-Cal Orange Chicken is Asian cuisine.

The dietary needs meet for Low-Cal Orange Chicken is Low Carb