Orange Chicken (Quicker Than Takeout)

Because I use this blog as a place to store my favorite recipes, I don't speak in superlatives unless a dish is really, really worthy. This quicker-than-takeout orange chicken from Marlene Koch's EAT WHAT YOU LOVE RESTAURANT FAVORITES was the very best Chinese food I've ever cooked (and I've been making Chinese food since I bought my first ethnic cookbook in the early '70's).

If you've eaten orange chicken in a Chinese restaurant, you might be thinking greasy, deep fried, battered chicken swimming in a cornstarch-rich orange sauce. That is NOT what this is. I had to rein it in or I'd have eaten a second portion. While the list of ingredients may seem long, this isn't a difficult recipe. It does require you to prepare the components in a timely fashion, but with a bit of mis en place, you CAN have dinner on the table faster--and far better--than if you got takeout.

FOR THE SAUCE
1/3 cup light orange juice
3 tbs rice vinegar
3 tbs lemon juice
2 tbs reduced sodium soy sauce
4 packets Stevia (or your favorite no calorie sweetner OR sugar, adjust accordingly)
2 tbs brown sugar
1 1/2 tbs cornstarch
1/4 tsp ground ginger
1/8 tsp red pepper flakes (don't omit; it adds just a bit of heat)
1/2 cup water

In a medium saucepan whisk together the sauce ingredient. Place over medium high heat and bring to a low boil. Cook for 1 minute, then keep warm while you finish the dish.

FOR THE CHICKEN
1 1/4 lbs boneless, skinless chicken breast, cut into 3/4 inch pieces
1 large egg, beaten
1/4 cup all purpose flour (add more, if needed)
2 tbs canola oil, divided
1 small red, bell pepper, cut into 3/4 inch squares
1 small onion, cut into 3/4 inch squares

Coat cut up chicken breasts with beaten egg and toss with flour to coat. Heat 1 tbs of oil in a large, nonstick skillet over medium high heat Add half the chicken and cook 4-5 minutes or until well browned on all sides. Transfer to a bowl and repeat with remaining 1 tbs oil and the rest of the chicken.

Add the red pepper and onio to the skillet and cook 4-6 minutes or until slightly softened. Add the chicken back to the skillet and pour the orange sauce over, tossing to coat. Serve immediately.
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TASTE NOTES

I served this with white rice and spicy green beans and it far surpassed my expectations. The recipe serves 4 and is low fat and low calorie (5 SP, if you follow WW). I can't wait for the leftovers.