Active time: 10 minutes Total time: 20 minutes
This simple stir-fry ticks all the Chinese-food craving boxes — stir-fried chicken, sweet-savory orange sauce and crisp pea pods — without loads of sodium or sugar. Coating the chicken breast pieces with cornstarch keeps the meat juicy, encourages browning, and thickens the sauce.
It pays to read labels here, opt for a low-sugar marmalade and reduced-sodium soy sauce to keep the sugar and sodium in check. Serve with steamed brown rice, quinoa or cauliflower rice.
Six-Ingredient Orange Chicken
- 1 1/2 pounds (680g) boneless, skinless chicken breast, cut into 2-inch (5cm) long strips
- 2 tablespoons cornstarch
- 1/4 cup (76g) marmalade
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons canola oil
- 8 ounces (227g) snow peas, ends trimmed
Combine the chicken and cornstarch in a small bowl and toss to coat. Set aside. In a medium bowl or measuring cup, combine 1/4 cup (59ml) water, marmalade and soy sauce. Set aside.
Heat a wok or large, nonstick skillet over medium-high heat. Add the chicken and cook without stirring until golden brown on the bottom, 3 minutes. Stir and continue to cook until the chicken is cooked through, 2 more minutes.
Add the snow peas and stir-fry until the snow peas are crisp-tender, 1 minute. Add the marmalade mixture and cook, stirring frequently, until the sauce is bubbly, 2 minutes. Serve immediately.
Serves: 4 | Serving Size: 1 3/4 cups/245g
Nutrition (per serving): Calories: 372; Total Fat: 12g; Saturated Fat: 2g; Monounsaturated Fat: 5g; Cholesterol: 124mg; Sodium: 451mg; Carbohydrate: 22g; Dietary Fiber: 1g; Sugar: 12g; Protein: 40g
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