TammyNC
DIS Veteran
- Joined
- Dec 7, 2003
Orange Chinese Chicken (WW recipe)
2 tsp dark sesame oil
1 pd boneless, skinless chicken breasts (4-4oz pieces)
salt & pepper to taste
15oz Del Monte Mandarin Oranges in Light Syrup
1/2 c. reduced-sodium, fat free chicken broth
1 tbsp low-sodium soy sauce
2 tsp cornstarch
Heat oil in large nonstick skillet over medium-high heat. Season both sides of chicken with salt and pepper; add chicken to skillet and cook until golden.
Drain oranges and reserve 1/4 cup liquid. Add oragnes with reserved liquid to skillet and simmer 2 minutes. Whisk together broth, soy sauce and cornstarch in small bowl; add mixture to pan and simmer until sauce thickens and chicken is cooked through.
Yields 1 piece of chicken and about 1/4 cup of sauce per serving.
Points - 5
(We served this with brown rice and green beans)
2 tsp dark sesame oil
1 pd boneless, skinless chicken breasts (4-4oz pieces)
salt & pepper to taste
15oz Del Monte Mandarin Oranges in Light Syrup
1/2 c. reduced-sodium, fat free chicken broth
1 tbsp low-sodium soy sauce
2 tsp cornstarch
Heat oil in large nonstick skillet over medium-high heat. Season both sides of chicken with salt and pepper; add chicken to skillet and cook until golden.
Drain oranges and reserve 1/4 cup liquid. Add oragnes with reserved liquid to skillet and simmer 2 minutes. Whisk together broth, soy sauce and cornstarch in small bowl; add mixture to pan and simmer until sauce thickens and chicken is cooked through.
Yields 1 piece of chicken and about 1/4 cup of sauce per serving.
Points - 5
(We served this with brown rice and green beans)
