I love orange chicken but it is so fatty that I often don't eat it. This version has all the flavor and much less of the fat.
In a small bowl, combine 1/2 cup water, orange juice concentrate, soysauce, bouillon, cornstarch and ginger, brown sugar and corn syrup. Setaside; Spray a large skillet with PAM; place over medium high heat. Addchicken, garlic and onion and saute for about 3 minutes. Add the freshveggies and stir-fry for another 3 minutes or until tender crisp. Add thewater chestnuts and bouillon mixture; cook 2 minutes or until thickened. Serve with the brown rice.
Description: "That's My Home.com"
Per Serving (excluding unknown items): 157 Calories; trace Fat (1.9%calories from fat); 3g Protein; 38g Carbohydrate; 3g Dietary Fiber; 0mgCholesterol; 554mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 0Fat; 1 1/2 Other Carbohydrates.
NOTES : Nutrition info: Calories = 186, gat is 3.1g, fiber is 4g Use any combination of vegetables you like. Asparagus would be good in this dish, also other color peppers. Also, add orange zest for a stronger orange flavor. I really liked this dish a lot. Much less fat than the original but very flavorful.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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Serving Size: 1 Serving (314g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 296 | ||
Calories from Fat: 13 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 49.5mg | 15 % | |
Sodium 401.6mg | 14 % | |
Potassium 547.2mg | 14 % | |
Total Carbohydrate 50.4g | 15 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 48.5g | ||
Protein 21.7g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 296
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