Sticky Orange Chicken
LunchLow-sodiumSugar ConsciousDinnerLunchGluten-freeHigh ProteinBetter Than TakeoutChicken & PoultryLunar New YearDairy-freeDinnerWokStovetop
Your fave take-out meal just got better: now you can make it at home with simple ingredients. It’s got big flavour with that perfect sweet ‘n sour kick and a hint of ginger and chili (it’s not spicy—this is 100% kid-approved)! It’s got half the sugar and sodium of take-out, and it’s the ultimate stir-fry dinner for those busy nights. Leftovers? It reheats like a champ for tomorrow’s lunch. Get wok-ing!
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts
- 1⁄4 cup cornstarch
- 1 pkg Sticky Orange Chicken Seasoning, divided
- 1⁄2 cup orange juice
- 2 tbsp low-sodium soy sauce
- 2 tbsp water
- 2 tbsp oil
- 2 tsp Red Pepper Jelly, optional
Preparation
- Cut chicken into bite-sized pieces; place in a bowl. Add cornstarch and 1 tbsp seasoning; toss to coat and set aside.
- In another bowl, combine remaining seasoning, orange juice, soy sauce, and water.
- Heat oil in Wok over medium-high heat. Add chicken; stir-fry until cooked, about 5 min.
- Reduce heat to medium; stir in reserved seasoning mixture. Simmer 2 min, or until sauce has thickened. If desired, stir in red pepper jelly.
Epicure Products Used
Nutritional Information
Per serving: Calories 310, Fat 10 g (Saturated 1.5 g, 0 0 g), Cholesterol 85 mg, Sodium 490 mg, Carbohydrate 25 g (Fiber 1 g, Sugars 12 g), Protein 28 g.
Perfectly Balance Your Plate
Serve with 1 cup rice and 1 cup steamed veggies