I love finding fun ways to create low calorie healthier alternatives to some of my favorite dishes..
Through experience, and experimentation, I've gotten pretty good at it with some recipes—such as this incredibly tasty "Skinny Orange Chicken"
Using "Tamari" lite Japanese soy sauce, natural coconut oil spray and my favorite brown sugar substitute by Truvia—I'm able to create these wonderful skinny dishes that are amazingly flavorful and with near none of the regret..
For this one, this time, I used a mix of quinoa and low glycemic rice—but I'm just as likely to serve it with roasted riced cauliflower or Shirataki rice by "Miracle Noodle" to cut the carb calories even more..
The depth of citrus orange taste along with spicy tang of red pepper and ginger gives this dish a wonderfully sweet and zesty taste that's sure to please the people in your home..
Add in the fact that you can't tell the difference between this and the high calorie, high sodium version, for me anyway, and this is a win-win as far as I'm concerned..
Tasty, filling, healthy and guilt free—this is another dish that's sure to help you fulfill your desire for a healthier you; and it is, most assuredly, oh so "Definitely Delish"
"Skinny Orange Chicken"
2 lbs. boneless, skinless Chicken Breast
1 cup fresh Orange Juice (low sugar, no pulp, pulp-up to personal taste)
2 tablespoons fresh Lemon juice
2 tablespoons Sushi Vinegar (rice wine vinegar)
2 tablespoons Tamari lite soy sauce
4 tablespoons of Truvia Brown Sugar Blend (equal to 1/3 cup of brown sugar)
2 cloves of Garlic, minced
1 tsp. Ginger
1 Orange, zested (aprox. 1 tablespoon or more)
1/4 tsp. crushed Red Pepper
1/2 c. Water
1 1/2 tablespoons Corn Starch (according to desired thickness)
3 Green Onions, sliced
1 tablespoon fresh chopped Italian Parsley
Sea Salt and fresh ground Black Pepper (for sprinkling on chicken before browning)
3 to 4 cups cooked Rice, Quinoa, blend or low carb alternative..
1. Rinse off and pat dry chicken; slice into smaller pieces and season with salt & pepper, then set aside till ready. (Begin cooking your rice or substitute at this time)
2. Pre-heat your skillet, wok or deep sided saute pan on medium high heat. Spray the inside with coconut oil spray and add chicken pieces, browning until lightly golden on all sides—about 10 minutes..
3. Remove the chicken with a slotted spoon to a plate and cover with foil to keep warm. It will not be finished cooking yet..
4. Lower heat to medium and add the sauce ingredients by combining the orange juice, lemon juice, sushi vinegar, Tamari soy sauce, Truvia brown sugar, minced garlic, ginger, orange zest, and crushed red pepper flakes..
5. Cook, stirring regularly, over medium heat until very slightly thickened and bubbly—about 5 minutes..
6. Add the chicken pieces back to the pan with juices and mix together to coat and then covering to simmer for about 5 to 10 minutes more—adjusting cooking temperature if necessary..
7. In a small bowl or measuring cup, combine water and corn starch and stir until corn starch is dissolved..
8. Add corn starch mixture to skillet and continue cooking, stirring regularly, until sauce is thickens completely—about 2 minutes..
9. When ready to serve spoon chicken over your rice, quinoa or substitute and garnish with sliced green onions, chopped parsley, additional orange zest, and red pepper flakes as desired..
Eat Hot and Enjoy!!