CHINESE ZESTY ORANGE CHICKEN
A homemade swap for your standard Chinese restaurant's orange chicken based loosely off of a similar lemon chicken swap found in the fall 2007 "Kraft Food and Family" magazine. I've made a version before that's closer to the sweet glazed kind, but this is a more zesty spin in order to keep the calories low. Very diet friendly.
Provided by Asystole
Categories Chicken Breast
Time 19m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut pineapple chunks in half for smaller pieces. Leaving peel on, cut orange into eighths. Chill 4 sections in refrigerator for garnish. Peel remaining 4 sections (reserving peel sections) and chop into bite-sized chunks (similar sized to the 1/2 pineapple chunks).
- Heat oil in large skillet on medium-high heat. Add chicken; cook 4 minutes or until cooked through, stirring occasionally. Add snow peas and peppers, cook, stirring, for 2 minutes.
- Mix dry gelatin mix and cornstarch in small bowl. Add broth, salad dressing and garlic; stir until gelatin is dissolved. Add to skillet.
- Reduce heat to medium; cook 3 minutes or until sauce is thickened, stirring frequently. About halfway through thickening, add pineapple and orange chunks.
- Serve onto four plates (over hot cooked rice, if desired). Garnish with zest from reserved orange peels and orange slice on the side.
Nutrition Facts : Calories 218.9, Fat 5.2, SaturatedFat 1, Cholesterol 66, Sodium 239.5, Carbohydrate 14.4, Fiber 2.5, Sugar 7.4, Protein 28.9
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