Orange Chicken (Lightened Up!)

We adore Chinese take out but those calories really add up! I try to do fake out - take out when I can and this one is a definite in our rotation now. 

The idea came from food shopping in one of those stores that have the chinese food ready to go. We both saw the orange chicken and sighed. I thought, I can do this better...I did my research and this is what I came up with. 

You make the sauce first because it does need to reduce and thicken a bit. I served mine over some brown rice with broccoli and topped with scallions. 

Ingredients for Sauce:

• 3/4 cup low sodium or unsalted chicken broth
• 1/2 cup of orange juice (I zested two oranges first then juiced them)
• 1 to 2 tbsp orange zest
• 1 tbsp low sodium soy sauce
• 1/4 cup white vinegar
• 1/3 cup sweet marmalade
• 1/3 cup sugar
• 2 garlic cloves, minced
• 1/2 tsp ginger powder
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp cornstarch

Ingredients for Chicken:

• 2 large chicken breasts, cut into cubes
• 1/2 cup cornstarch
• 3/4 tsp salt
• 3 tbsp extra virgin olive oil

Optional: Brown rice, broccoli and scallions

Directions: 

• Combine all the ingredients for the sauce EXCEPT for the  cornstarch in a medium saucepan. 
• Bring the sauce to a boil over medium heat then lower to a simmer and let reduce for 9 minutes. 
• Mix 1 tbsp of cornstarch with 1 tbsp water in a small bowl then add to the sauce and stir until thickened. 
• Let the sauce cook for about another 5 minutes then remove from heat and let cool. 

• Add the diced chicken, cornstarch and salt to a ziploc bag and shake until the chicken is coated. 
• Drizzle the oil in a large skillet over medium heat. Add the chicken to the pan and saute on each side for about 4 to 5 minutes or until the chicken is brown and cooked through. 
• Add some of the sauce to the pan and toss to coat chicken. This is when I added some steamed broccoli. You can decide how much sauce you like at this point. 

This recipe makes about 6 servings and I hope you enjoy!! 

Christine