Sticky Orange Chicken
Your fave take-out meal just got better: now you can make it at home with simple ingredients. It’s got big flavour with that perfect sweet ‘n sour kick and a hint of ginger and chili (it’s not spicy—this is 100% kid-approved)! It’s got half the sugar and sodium of take-out, and it’s the ultimate stir-fry dinner for those busy nights. Leftovers? It reheats like a champ for tomorrow’s lunch. Get wok-ing!
15 min
4 servings
310 calories
Ingredients
1 lb (450 g) boneless, skinless chicken breasts
1⁄4 cup cornstarch
1 pkg Sticky Orange Chicken Seasoning, divided
1⁄2 cup orange juice
2 tbsp low-sodium soy sauce
2 tbsp water
2 tbsp oil
2 tsp Red Pepper Jelly, optional
Instructions
Cut chicken into bite-sized pieces; place in a bowl. Add cornstarch and 1 tbsp seasoning; toss to coat and set aside.
In another bowl, combine remaining seasoning, orange juice, soy sauce, and water.
Heat oil in Wok over medium-high heat. Add chicken; stir-fry until cooked, about 5 min.
Reduce heat to medium; stir in reserved seasoning mixture. Simmer 2 min, or until sauce has thickened. If desired, stir in red pepper jelly.
Nutritional Information
Per serving: Calories 310, Fat 10 g (Saturated 1.5 g, Trans 0 g), Cholesterol 85 mg, Sodium 490 mg, Carbohydrate 25 g (Fiber 1 g, Sugars 12 g), Protein 28 g.
Perfectly Balance Your Plate
Serve with 1 cup rice and 1 cup steamed veggies