Wow this was delicious! It tastes just like takeout. I struggle to make a sauce that really tastes of orange but I can look no further! This sauce is perfect and so quick to make. I'll be turning to this recipe when I want something insanely delicious yet easy enough to cobble together in under 30 minutes when complexity isn't possible.
TIPS:
- To reduce sugar, use a low-calorie sweetener.
- If you prefer, you can make your own crispy tofu or grilled chicken as another way to lower calories.
- Air fried cauliflower tots or gnocchi would work here.
- I put each serving on top of a combination of 1/2 cup riced cauliflower and 1/4 cup cooked white rice.
- Battered cauliflower would be delicious here.
- I plan to use just the sauce as a glaze for carrots in the future.
- I used lime zest in place of orange.
RECIPE:
{Click here to print recipe}
Makes 2 servings
Per serving: 369 cals/12g fat/56g carbs/12g protein/21g sugar
Per serving with 1/2 cup riced cauliflower + 1/4 cup cooked white rice: 436 cals/13g fat/69g carbs/14g protein/32g sugar
INGREDIENTS:
1/2 tablespoon canola oil
Avocado oil spray
2 servings Morning Star Popcorn "Chicken" or 2 servings of frozen popcorn chicken
1 medium carrot, julienne
1 garlic clove, minced
3/4 teaspoon grated orange zest
1/2 cup orange juice
8 teaspoons hoisin
1 tablespoon + 1 1/2 teaspoons sugar
1/8 teaspoon kosher salt
1/8 teaspoon freshly cracked pepper
1. Bake "chicken" according to package directions.
2. Meanwhile in a large skillet spray avocado cooking spray to coat skillet, add oil and heat over medium heat. Add carrots, cook and stir occasionally until tender, 3-5 minutes. Add garlic and zest; cook 1 minute longer. Stir in juice, hoisin, sugar, salt and pepper. Bring to a boil, reduce heat; simmer, uncovered, until thickened, 4-6 minutes, stirring occasionally to avoid sticking.
3. Add chicken to skillet; toss to coat. Serve with a 1/2 cup riced cauliflower and 1/4 cup cooked rice on each dish.
Recipe is scaled down from Taste of Home.
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