Skinny Orange Chicken

 

This was awesome.  I made it with Polaners Sugar Free Orange Marmalade and added an extra tablespoon of cornstarch, used the 1/4 tsp. of red pepper flakes, gave it just the right amount of kick, and served it over Uncle Bens Flavor Infusions Roasted Chicken Rice.  Definitely a keeper recipe.  ~ Jan 2.28.18 

INGREDIENTS 

Orange Sauce:

 

½ cup Smucker's Sugar Free Orange Preserves (now that's unexpected!)

Zest and juice of one large orange (about ⅓ cup juice)

¼ cup chicken broth

2 tablespoons rice wine vinegar

2 tablespoons low sodium soy sauce

2 garlic cloves, minced

¼ teaspoon crushed red pepper flakes

¼ teaspoon black pepper 

Stir Fry: 

1 pound boneless, skinless, chicken breasts, cut into 1 inch pieces

1 tablespoon cornstarch - i used 2 - i used one to coat the chicken in a ziplock, and when I simmered it, I  thought it was too runny, so I added another tablespoon to just a little bit of chicken broth to make a slurry and added it to the sauce and it was perfect

1 tablespoon olive oil

1) Whisk together the preserves, orange zest & juice, broth, vinegar, soy sauce, garlic and pepper flakes in a small bowl and set aside.

2) Heat the olive oil in a non stick skillet or wok. Season the chicken with a little bit of salt and black pepper and toss with the cornstarch. Stir fry until browned and nearly cooked through. Add the orange sauce and stir to combine scraping up the browned bits from pan bottom. Let the sauce come to a boil, and cook for until thickened, 60 to 90 seconds.

3) Serve with fresh broccoli - cut off florets and steam in 1 inch water with ½ teaspoon salt in covered pot until tender when stem is poked with sharp knife tip. Drain very well on paper towels.

Note:  You could make this with sugar free peach or apricot preserves as well.