Lite Orange Chicken
1 can (11-ounce) mandarin oranges
1 pound boneless skinless chicken breast
1 tablespoon oil
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
¼ cup chicken broth
1 tablespoon cornstarch
1 teaspoon grated ginger
1-2 teaspoons chili garlic paste, optional
3-4 green onions, sliced and curled, garnish
Steamed rice, steamed broccoli and/or snow peas
Finely grate 1-tablespoon zest from orange, set aside. Squeeze juice. Drain canned oranges, reserving juice. Add enough canned juice to fresh squeezed juice to make ½-cup, set juice and oranges aside.
Cut chicken into 1-inch cubes. Over medium-high, heat oil in nonstick skillet, add chicken and cook until cooked through. Stir in minced garlic.
Combine orange juice, soy sauce, brown sugar, vinegar, sesame oil, chicken broth and cornstarch. Add liquid to chicken, stir and cook until bubbly and thick. Stir in orange zest, grated ginger and optional chili garlic paste. Serve over steamed rice and vegetables. Top with sliced green onions and mandarin orange slices.
As school starts back Mom’s look for fast weeknight recipes, this sweet tangy chicken makes the grade. This version of Orange Chicken is a great replacement for deep fried very sweet orange chicken found in take-out Chinese restaurants. As with all meals, be sure to include foods for each for the 5 food groups on MyPlate to balance the meal. For this recipe, include a tall glass of milk. Serves 4-5
Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV . For nutrition research go to www.nationaldairycouncil.org