This is the text version of Hungry Girl.
<br>To see the accompanying visuals and links, go to:
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<br>https://www.hungry-girl.com/chew/show/2225
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<br>Hungry Girl Today: 2.28.12
<br>CHEW THE RIGHT THING
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<br>BITE IT!
<br>HG's Sweet & Sticky Orange Chicken
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<br>Orange You Glad?
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<br>Even the pickiest eaters have a weakness for the deep-fried, sweetly sauced Chinese-style dish known as orange chicken. But skip the fatty original -- our swap is SO INSANELY GOOD, you may swear off takeout versions forever.
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<br>Ingredients:
<br>1/4 cup whole-wheat flour
<br>10 oz. raw boneless skinless chicken breast, cut into bite-sized pieces
<br>1/8 tsp. each salt and black pepper
<br>1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
<br>1/4 cup fat-free chicken broth
<br>1 tbsp. cornstarch
<br>1 1/2 tbsp. low-sugar orange marmalade
<br>1 1/2 tbsp. seasoned rice vinegar
<br>1 tbsp. Splenda No Calorie Sweetener (granulated)
<br>1 tbsp. reduced-sodium/lite soy sauce
<br>1 tsp. chopped garlic
<br>1 tsp. chopped ginger
<br>Dash red pepper flakes
<br>2 tbsp. chopped scallions
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<br>Directions:
<br>Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
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<br>Place flour in a wide bowl.
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<br>Place chicken in a large bowl and season with salt and pepper. Top with egg substitute and toss to coat.
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<br>One at a time, shake chicken pieces to remove excess egg and coat with flour. Evenly lay chicken pieces on the baking sheet.
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<br>Bake for 10 minutes, or until chicken is cooked through.
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<br>In a medium bowl, whisk broth with cornstarch until cornstarch has dissolved. Add marmalade, vinegar, sweetener, and soy sauce, and thoroughly whisk.
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<br>Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir garlic and ginger until slightly softened and fragrant, about 1 minute. Add broth mixture and red pepper flakes. Cook and stir until well mixed and slightly thickened, 1 to 2 minutes.
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<br>Remove skillet from heat, add chicken, and toss to coat. Serve topped with scallions and enjoy!
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<br>MAKES 2 SERVINGS
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<br>Serving Size: 1/2 of recipe (about 1 cup)
<br>Calories: 284
<br>Fat: 2g
<br>Sodium: 910mg
<br>Carbs: 26g
<br>Fiber: 2g
<br>Sugars: 8.5g
<br>Protein: 37g
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<br>PointsPlus