Spicy Orange Chicken

One flavor this family never seems to get enough of is Asian.  I suppose for Audley it began while he was in the Navy and stationed in the Pacific.  As for the kids, it must be hereditary because they all adore both Chinese and Japanese food.  Now I am not an expert on either flavor, but I do enjoy dabbling with popular herbs and spices used in the Asian region (although I am the only one who likes curry), which has brought some wonderful meals to our table over the years.  I am definitely not a natural when it comes to Asian flavor, but it is fun to step our of the box try my hand at being creative.
A few of my favorites have been posted on the blog over the last year and a half:  Duck kebobs, Lemon-Ginger Chicken & Rice Soup (which is easy to convert to a healthier version), Citrus-Soy Chicken Wings (a lower-fat/calorie dish), Honey-Chili Chicken, and a Japanese Style Pork Roast.
Of all the favorite Asian flavors that my kids love, Orange Chicken is their biggest request whether I am cooking at home or we have treated them to a night out.  If you have ever had orange chicken, you probably noticed that it is not healthy lifestyle friendly.  So I have altered a recipe that has now become quite a hit at the dinner table, even without sodium and soy sauce.
Who would’ve ever imagined?!
I am posting my version of the recipe with the original ingredients next to it.  Give the healthier version shot.  You may be surprised at how delicious it really is!
2-3 pounds boneless, skinless chicken breast tenders, seasoned with ground ginger, dry mustard, & garlic powder. (chicken wing pieces)
PAM olive oil spray
1/2 cup BBQ sauce ( I use my own homemade version)
1 Cup Orange Juice
1 1/2 Tablespoons flour
8 packets Stevia
1 Tablespoon freshly grated ginger
1 Tablespoon red pepper flakes
1 Navel orange, sliced
Sliced Green Onion for garnish
Spray a broiler pan with PAM and arrange the seasoned chicken on the pan.  Bake in the oven at 400 degrees about 15 minutes.  The chicken should not be completely cooked through, but mostly cooked.  Remove from the oven and set aside.
In a large saucepan, over medium heat, combine the Orange Crystal Light and flour, whisking until smooth.  Add the BBQ sauce and stir to mix thoroughly.  Add the Sweet N Low, ginger, and red pepper flakes and bring to a simmer.  Add the chicken you previously cooked, covering with the sauce.
  Add the orange slices and simmer about 15 minutes, until chicken is tender.
Serve with Jasmine rice and a fresh green salad.
One serving is 6 ounces of chicken breast and 1 cup of cooked rice.
I made this several weeks back, but it has already been requested of our dinner table this week, so I think I will humor my kids (and of course enjoy it myself!).
What’s on your menu this week?
Linking up with on the Menu Monday at StoneGable.

2 thoughts on “Spicy Orange Chicken

  1. One of us loves Asian foods; one of us…not so much. I'll leave you to guess. Ha! This chicken looks so pretty. How can it not taste yummy?! Neither of us are fans of rice so I'll stick with a salad, though I will try this. Yes, I will.


  2. I think what you fixed is on my menu this week to answer your question. I don't do much of any Chinese cooking and never Japanese and I think this will be fun to try Jennifer. Thanks for sharing both versions. I think my DH will like this a lot.


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