*Lighter* Orange Chicken
- 1 Pd Chicken Tenders, Cubed
- Kosher Salt & Pepper To Taste
- 1 Tsp Chinese 5-Spice
- 1 Tbsp + 3 Tsp Cornstarch
- 1/2 Orange Juice
- 2 Tbsps Rice Vinegar
- 2 Tbsps + 2 Tsps Low-Sodium Soy Sauce
- 1 Tbsp Honey
- 4 Tsps Minced Garlic
- 1 Medium Onion, Chopped
- 1 Red Pepper, Cut Into Inch Squares
- 1 1/2 Cup Snap Peas
- 1 Tsp Crushed Red Pepper
- 1/2 Tsp Ground Ginger
- Olive Oil Spray For Pan
In a small bowl combine chicken with salt, pepper, 5-spice, and 2 Tsps cornstarch. Mix by hand until chicken is coated. Meanwhile in a separate bowl combine orange juice, rice vinegar, soy sauce, honey, and remaining 1 Tbsp + 2 Tsps cornstarch. Heat a large skillet, preferably a wok, to medium high heat. Spray pan lightly with olive oil spray and add chicken allowing to brown on all sides, about 5-7 mins. Remove chicken from pan and set aside in a bowl to keep warm. Spray pan down with olive oil spray again and add red pepper, peas, garlic, onion, crushed red pepper, and ginger. Allow vegetables to cook for 5-7 mins or until onion is soft, stirring frequently. Add chicken back to pan and mix in sauce, allowing to cook for an additional 3-5 mins, until sauce thickens. Serve with rice, although I don't because it's high in carbs as it is.
...Not Gonna Lie Though. It's Good, But Not As Good As The Stir-Fry I Posted Yesterday.
