orange fever

[yummyyehudit]

Let's move on to the next recipe, shall we? :) This past week I was craving Chinese food like a crazy person, so I found a recipe on WW.com for Orange Chinese Chicken and decided to cook it on Saturday. It really was insanely good!

• 2 tsp dark sesame oil
• 2 tsp orange zest, strips
• 1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
• 1/8 tsp table salt, or to taste
• 1/8 tsp black pepper, or to taste
• 15 oz Sunfresh Mandarin Oranges In Light Syrup, or similar item
• 1/2 cup reduced-sodium chicken broth
• 1 Tbsp low-sodium soy sauce
• 1 Tbsp orange zest, finely grated, or to taste
• 2 tsp cornstarch

(to get all that zest, I used just two medium-sized oranges)

• Heat oil in a large nonstick skillet over medium-low heat. Add zest strips and cook, stirring, until fragrant and slightly cooked, about 1 to 2 minutes. Meanwhile, season both sides of chicken with salt and pepper. When zest is finished, increase heat to medium-high; add chicken to skillet and cook until golden, flipping once, about 2 minutes per side.
  
  
• Drain oranges and reserve 1/4 cup liquid. Add oranges with reserved liquid to skillet and simmer 2 minutes. Whisk together broth, soy sauce, finely grated zest and cornstarch in a small bowl; add mixture to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes more. Yields 1 piece of chicken and about 1/4 cup ofsauce per serving.

I used chicken strips because they were on sale at Hy-Vee, but they cooked about as fast as the recipe calls for; I always use my probe thermometer to check the internal temp of chicken, which should be 165!



It makes four servings at 5 points apiece. The final product is sort of like chicken smothered in orange marmalade, but in a good way. I served it over half a cup white rice and also had a tasty chicken eggroll (Ling Ling brand - I got them at the grocery store in the freezer section) all for 10 points! Yay!