Orange Chicken

A couple of weeks ago I was watching The Pioneer Woman on Food Network and she made Chinese take out at home.  She was talking my language, folks!  One of the dishes she made that day was orange chicken and it looked so good!  She fried her chicken (shocking, I know!) but I decided to try it just doused in a little cornstarch and lighten it up by not frying it, sauteing it in a pan with a little bit of oil and using boneless, skinless chicken breasts (she used thighs.)  It turned out great so I'm sharing it with you today!  I served it with Edamame Fried Rice and it was perfect!

Orange Chicken (adapted from foodnetwork.com)

2 lb. boneless, skinless chicken breasts, cut into bite sized pieces
2 T. cornstarch
1 T. extra virgin olive oil
1/2 c. orange juice 
1 T. soy sauce
1 T. brown sugar
1 T. rice wine vinegar
1/4 t. sesame oil
1 t. salt
1/2 t. crushed red pepper
1/2 t. ground ginger
1 garlic clove, minced


Place the chicken pieces in a medium bowl and sprinkle with the cornstarch.  Stir to combine and coat all of the chicken pieces evenly.  Heat the oil in a large skillet or wok over medium high heat and place the chicken in the pan.  Saute the chicken, stirring occasionally until the chicken is cooked through and lightly browned.

While the chicken is browning combine the orange juice, soy sauce, brown sugar, rice vinegar, sesame oil, salt, pepper, crushed red pepper, ginger and garlic in a medium bowl and whisk to combine.  Once the chicken is cooked add the sauce to the pan and let cook, stirring occasionally, until the sauce is thickened and reduced, about 5 minutes.  

6 servings (227 calories each serving) according to my calculator on loseit.com