Orange Chicken (Low Carb/Low Fat)

Ooo, what is this deliciousness happening here?

Oh, that would be some orange chicken. Simply divine!

 Is it possible for it to be so sweet and still low carb, you may ask?

Oh yes, trust me, it's possible. IT IS.

 Well, may I have the recipe, you may inquire?

Why, certainly!

 Is that ham fried cauli-rice I see next to it?

Why, yes it is! But that recipe will come another day...

Orange Chicken: (LOW CARB/LOW FAT)

makes 6 servings

2 chicken breasts, cut into chunks

Sauce:

1 cup water

2 TBL fresh squeezed orange juice

1/4 cup fresh squeezed lemon juice

1/3 cup lite rice vinegar

2 1/2 TBL lite soy sauce

1 TBL orange zest

1/4 cup Splenda brown sugar

1/2 tsp. freshly grated ginger

1/2 tsp. minced garlic

1/4 tsp. red pepper flakes

2 TBL chopped green onion

1 TBL corn starch

1 TBL water

Cook the chicken in a little bit of olive oil until cooked all the way through. Place on a plate lined with paper towel, and place in a oven on low heat to keep it warm.

In a large skillet, mix the water, orange juice, lemon juice, vinegar, soy sauce and brown sugar and heat over medium heat. When it has started to simmer, add the ginger, garlic, red pepper and green onion.

In a bowl, mix the water and the corn starch. Add to the sauce and cook until it starts to thicken and becomes translucent. Turn the heat down to low and add the chicken, cooking it covered for 2-3 minutes. 

For 1/6 the recipe: 189 calories, 5g fat, 13.5g carbs, 20g protein