I don’t know about you, but this week has been c r a w l i n g by. For some reason I keep thinking today is Wednesday, when in reality its only Tuesday… Don’t you hate when that happens? I sure do! Anyways, if your week seems to be inch worming by the way mine is and you want something to look forward to, check out my skinny orange chicken recipe! Yes, the title says it all… SKINNY! This recipe allows your tastebuds to enjoy the satisfaction of one of the most popular Asian dishes, but with a THIRD of the calories so your waistline can rejoice!
If you’re confused by the title “skinny orange chicken (or tofu)” and are wondering if this dish is vegetarian friendly the answer is YES! I would never let my fellow veggies down! 😉 You can definitely sub the chicken for tofu. The directions are included in the recipe below. Just remember, if you’re cooking half chicken and half tofu, be sure to cook the TOFU FIRST to avoid cross contamination. (I sound like my mother!)
This recipe makes about 4 servings and can be stored for 4-5 days in an airtight container. If you’re trying to be on your best healthy-eating behavior at the office, you should highly consider bringing your leftovers to work to enjoy for lunch. I bring my lunch to work 99% of the time not only because its cheaper for me since I go to the grocery store on a regular basis, but it helps me maintain my healthy eating habits. What’s that you say? Someone is catering greasy pizza down the hall? No thanks, I’ll enjoy my skinny orange chicken (or tofu) bowl!
- If cooking all chicken: 2 lbs. chicken breast
- If cooking all tofu: 1 container of tofu, drained
- If cooking half chicken, half tofu: ½ container of tofu, drained, 1 chicken breast
- •1 cup of dry quinoa
- •1 cup of water
- •1 cup of low sodium veggie broth
- •2 Tbsp Olive Oil
- •1 container sliced mushrooms
- •1 ½ cups of snap peas
- •1 ½ cups of shredded carrots
- •3 gloves of garlic, minced
- •1/2 cup orange juice
- •1/2 cup honey
- •1/3 cup of light soy sauce
- •1/3 cup rice wine vinegar
- •3 Tbsp cornstarch
- •1 tsp ground ginger
- •1 tsp black pepper
- •1 tsp crushed red pepper flakes
- •Zest of one orange
- •Sesame seeds
- •Green onions, chopped
- •Cook quinoa in pot using water and veggie broth then set aside.
- •In a large bowl whisk together garlic, orange juice, honey, soy sauce, rice wine vinegar, cornstarch, ginger, pepper, red pepper flakes and orange zest until cornstarch is dissolved. (To make sauce sweeter add extra 2 – 4 Tbsp. of honey)
- •Heat olive oil in a large pan and sauté tofu, mushrooms, snap peas, and carrots until tofu turns golden brown.
- •Pour sauce into pan and stir to combine. (If making half chicken half tofu pour half of the sauce into pan).
- •Let sauce come to a boil and stir until sauce thickens until reaching desired consistency and remove from heat.
- •Cut chicken breast into cubes and generously salt chicken breast with salt and pepper
- •Heat olive oil in large pan and sauté chicken until center is light pink then add in mushrooms, snap peas, and carrots. Continue to sauté until chicken is cooked all the way through.
- •Pour sauce into pan and stir to combine.
- •Let sauce come to a boil and stir until sauce thickens until reaching desired consistency and remove from heat.
- •Place orange chicken/tofu in bowl along with cooked quinoa. Top with sesame seeds, green onions, orange zest, and enjoy!
- If sauce is not thickening, add cornstarch in tsp increments.
- If cooking half chicken, half tofu be sure to cook tofu first to avoid cross contamination.
