Orange Chicken

Orange Chicken

Serves: 4
 
 
Chicken and Poultry
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Orange Chicken, you'll need:
  • 1 can fat-free reduced-sodium chicken broth (14 oz) plus enough water to measure
  • 3 cups total
  • 3/4 cup wild rice rinsed
  • 1 cup orange juice
  • 2 tbsp reduced-sodium teriyaki sauce
  • 1 tsp cornstarch
  • 1 tsp honey
  • 2 garlic cloves minced
  • 3/4 lb boneless skinless chicken thighs cut thin strips Nonstick cooking spray as needed
  • 1/4 cup dried currants
  • 1 orange peeled and separated into segments
  • 8 oz fresh snow peas - (2
  • 1/2 to
  • 3 cups) = (or
  • 1 [8-oz] package frozen snow peas thawed)
  • 3 tsp grated orange peel divided
  • 3 green onions thinly sliced diagonally
  • 1/3 cup chopped fresh cilantro

Method

  • Combine chicken broth mixture and rice in a large saucepan; bring to boil over high heat
  • Reduce heat to low; simmer partially covered 45 to 55 minutes or until rice is tender
  • Drain off any excess liquid
  • Keep warm.
Nutritional Facts (Per Serving)
Calories 336, Calories from Fat 7%, Total Fat 3g, Saturated Fat 1g, Protein 29g, Carbohydrates 49g, Cholesterol 52mg, Sodium 343mg, Dietary Fiber 5g.
Source:
DiabeticCooking.com. © Publications International Ltd, 2002.
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