Wednesday, November 10, 2010

Sweet & Sticky Orange Chicken

1 large naval orange
¼ cup Kraft Asian Toasted Sesame Dressing
2 Tbsp lite soy sauce
2 Tbsp sugar
½ tsp crushed red pepper
1 lb boneless skinless chicken breast, cut into bite/size pieces
1 Tbsp minced ginger root
1 clove garlic, minced
1 large red pepper, cut into bite-sized pieces

Grate 1 tsp zest from orange. Use small sharp knife to cut remaining peel and white pith from orange; cut orange into bite-sized pieces. Mix zest, dressing, soy sauce, sugar, and crushed pepper.

Cook chicken in nonstick skillet on high heat 5 to 6 minutes or until done, stirring frequently. Add ginger and garlic; cook and stir on medium-high heat for 2 minutes. Add red pepper; cook 2 minutes or until crisp-tender, stirring frequently. Transfer to bowl; cover to keep warm.

Add dressing mixture to skillet; cook and stir 1 to 2 minutes or until thickened, stirring constantly. Add chicken mixture; cook and stir 2 minutes or until heated through. Stir in oranges; spoon onto platter.

Serve with hot cooked rice.

The recipe builder for my Weight Watchers PointsPlus gives this 5 pts per serving (this serves 4). And that is without rice.

Edit: I made this again last night (12/7/10) because it is quickly becoming one of my favorites. I cut the crushed red pepper in half (it was a little too spicy for me) and instead of using the orange chunks we used pineapple chunks. I still used the orange zest. It was more of a citrus chicken instead of orange chicken.

No comments:

Post a Comment