This dish is reminiscent of the orange chicken from Panda Express minus all the saturated fat and calories. Skari serves it over brown rice for a quick and healthy meal.
3 tablespoons orange juice
1 tablespoon brown sugar
2 tablespoons honey
2 tablespoons vinegar
4 teaspoons reduced-sodium soy sauce
2 teaspoons cornstarch
1/2 pound boneless, skinless chicken breast, cubed
4 teaspoons canola oil
1 red bell pepper, chopped
1 yellow bell pepper, chopped
8 ounces broccoli, chopped 1 cup sliced mushrooms
1/2 onion, sliced
1/4 cup water
1/2 teaspoon salt, divided
1. Whisk together orange juice, brown sugar, honey, vinegar, soy sauce and cornstarch. Add chicken and set aside.
2. Heat oil in a wok or large skillet. Add veg- etables and water, stir-frying until vegetables are cooked, but still crisp. Add 1/4 teaspoon salt. Transfer vegetables to a bowl.
3. Using a slotted spoon, add chicken to pan, and cook until done. Make a well in the center of the pan and pour in sauce. Cook until thickened.
4. Return vegetables to pan and add remain- ing 1/4 teaspoon salt. Toss well. Serves 4.
—Recipe by blogger Christine Skari of Goleta, Calif., Apple of My Eye blog
Nutritional facts per serving: 210 calories, 7g fat, 35mg chol., 15g prot., 23g carbs., 3g fiber, 570mg sodium
