Orange Chicken and Vegetables

Friday, October 7, 2011

Mommy's Kitchen is one of my favorite blogs for old-fashioned country style home cooking. Tina has tons of great recipes on that wonderful site of hers, which I have been following for the past few years. When I saw this recipe on her website, I knew hubby would love it! I was right... he sure did! The chicken is covered in a flour and salt combo, lightly fried in olive oil, and then mixed with sauteed veggies and a yummy orange sauce to boot! Hubby loved it and it will become a part of our regular dinner menu rotation. I, of course, had only a small bite to make sure it tasted okay since this isn't Medifast friendly. Wowers! Very good indeed! Enjoy this recipe!


Orange Chicken & Vegetables
Slightly adapted from Mommy's Kitchen

Ingredients:
1 lb - boneless, skinless chicken breasts, cut 1 - inch pieces
1/2 - cup flour
1/4 - teaspoon salt
1 - tablespoons olive oil
5 - medium carrots, julienned
1 - small onion, cut
2 - bell peppers, red, green or orange, cut into chunks
2 stalks celery, sliced
salt and pepper to taste, to taste

For Orange Sauce:
3/4 - cup fresh orange juice
1/4 - cup soy sauce
1/2 - teaspoon ginger
2 - teaspoon rice vinegar
1/2 - cup brown sugar
1/2 - teaspoon sesame oil
pinch of red pepper flakes, optional
2 - tablespoons corn starch
1 - cup chicken broth

Directions:
Cut the chicken breasts up into 1 - 1 1/2 inch cubes. Combine the flour and the 1/4 teaspoon of salt in a small bowl or large zip lock bag. Toss the chicken around in it until all of the pieces are covered. Heat up a large skillet or wok. When it's nice and hot add 1 tablespoon of oil and then add the chicken. (add in batches of two so the chicken cooks evenly) you don't want to crowd the pan.

Cook your chicken until it is golden all over. (About 10 minutes) While your chicken is cooking up, chop up your veggies. Make sure they are about the same size. When the chicken is golden brown place it on a plate lined with a paper towel. Spray the skillet with cooking spray. Add your veggies and cook over medium high heat until crisp tender...about another 10 minutes. While your veggies cook add all sauce ingredients to a medium sized sauce pan.

Whisk them together until they are all combined nicely. Bring to a boil. Once it boils it should start to thicken. When your veggies are crisp, yet still tender add your thickened sauce and chicken into the pan. Stir the mixture to combine. Serve over rice or Chinese noodles.

Calories: 389 Fat: 10.6 g Carbs: 42.2 g Protein: 30.6 g Fiber: 3.4 g

10 WW Points + (without rice) Add rice for 5 points extra!

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