Orange Chinese chicken
5
Points®
Total time: 25 min • Prep: 14 min • Cook: 11 min • Serves: 4 • Difficulty: Easy
Chinese food doesn't have to be a no-no. Our revised Orange Chicken slashes the fat yet maintains tremendous flavor. This recipe utilizes reduced-sodium broth, low-sodium soy sauce, and canned oranges in light syrup. The easy-to-assemble sauce is bold enough to dress up boneless, skinless chicken breasts. And you'll get even more orange flavor from a whole tablespoon of finely grated orange zest.
Ingredients
Dark sesame oil
2 tsp
Orange zest
2 tsp, strips
Uncooked skinless boneless chicken breast
1 pound(s), four 4-oz pieces
Table salt
⅛ tsp, or to taste
Black pepper
⅛ tsp, or to taste
Canned mandarin oranges in light syrup
15 oz
Reduced sodium chicken broth
½ cup(s)
Less sodium soy sauce
1 Tbsp
Orange zest
1 Tbsp, finely grated, or to taste
Cornstarch
2 tsp
Instructions
1
Heat oil in a large nonstick skillet over medium-low heat. Add zest strips and cook, stirring, until fragrant and slightly cooked, about 1 to 2 minutes. Meanwhile, season both sides of chicken with salt and pepper. When zest is finished, increase heat to medium-high; add chicken to skillet and cook until golden, flipping once, about 2 minutes per side.
2
Drain oranges and reserve 1/4 cup liquid. Add oranges with reserved liquid to skillet and simmer 2 minutes. Whisk together broth, soy sauce, finely grated zest and cornstarch in a small bowl; add mixture to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes more. Yields 1 piece of chicken and about 1/4 cup of sauce per serving.
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