Tuesday, March 25, 2014

Orange Chicken with Purple Cabbage


      Don't ya just love Chinese food!?  But how do you like it when your rings wont fit the next morning!?  eeekkkk  This is a lighter version of Orange Chicken with the addition of cabbage to up the roughage factor, increase the volume, add a little vegetable and still enjoy all the flavor!  This has a little kick to it as well if you like that zippidty doo dah zing !!!  You can enjoy a fourth of this recipe for 325 calories, 9 g carbs, 20 g carbs, 33 g protein~ such a deal !!! This recipe was inspired by the talented Skinnytaste.com, check out her blog, you will simply fall in love with it just like I did !!! I served this with Pan Charred Green Beans with Tarragon, check out my recipe for that on my blog, I knocked it outta the park with that one !!!  Now go WOK away the night ...  ;)

Ingredients for Orange Sauce~
1/3 Cup fresh squeezed orange juice
1/4 cup chicken broth ( reduced sodium if available)
2 Tablespoons light sodium soy sauce
2 Tablespoons Raw Sugar
1 Tablespoon Chinese rice wine or White Wine Vinegar
1 Tablespoon Sriracha, or more to taste if you really like it hot
1 Tablespoon rice vinegar
Pepper to taste
2 teaspoons corn starch
     Mix all together and set to the side for later.


Ingredients for Chicken~
20oz  boneless skinless chicken tenders cut into bite size pieces
1/2 Head of Purple Cabbage sliced and diced and cooked til crisp tender in 1 teaspoon EVOO in skillet~ set aside ( feel free to add a lid to the skillet to speed up the process and steam while cooking)
Light salt to taste
1 1/2 Tablespoons Corn Starch
3 teaspoons sesame oil
2 heaping teaspoons jarred chopped garlic ( feel free to use fresh and mince your own if desired)
1 inch grated ginger
1 teaspoon grated orange zest
2 Tablespoon chopped green onion

     I mixed the chicken and corn starch in a zip lock baggie and cook half the batch in one teaspoon sesame oil til cooked thru, set aside and repeat with other half of chicken and another teaspoon sesame oil, and set aside again.  Heat last teaspoon sesame oil and stir fry ginger and garlic for a couple minutes, then add the orange zest, the chicken, the cabbage and the orange sauce~ simmer down til thickened for about 2-3 minutes.  Divide into four servings and top with green onion slices and light salt to taste.  This dish was quickly gobbled up this evening with only a few traces left in the pan !!!  I also would like to try this dish with Shrimp next time, that sounds YUMMY !!!  Enjoy ;)

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