Ground Orange Chicken
The recipe that started it all – GROUND ORANGE CHICKEN. This dish is high in protein and flavor, yet low in points. When I first started WW, I kid you not, I made this recipe (and stuffed peppers) every single day for weeks.. ha! All of my friends kept asking for this recipe which is how Allie Carte started. I love how versatile it is; it can really be paired with anything! Today I chose Taste of Thai rice noodles (for 6 additional points), but it is so good with spaghetti squash or rice. Try it out and let me know what you think!
As mentioned, this recipe only includes the meat. I added Taste of Thai noodles for an additional 6 points. Feel free to pair it with anything you would like. For a low point version, I HIGHLY suggest spaghetti squash. This recipe pairs so well with it.
Takeout fakeout recipes are one of my favorite dishes to make. I have so many that I absolutely love, and that are so popular by my followers. I left links for a bunch of them below this recipe, so definitely check it out.
This recipe is so easy to make. All you need to do is cook the chicken and add some sauce!
Ground Orange Chicken
Ingredients
Sauce Ingredients
- 2 teaspoons teriyaki sauce low sodium
- 2 tablespoons soy sauce low sodium
- 3 tablespoons white vinegar
- 1 orange juice only
- 6 teaspoons Splenda (6 packets)
Chicken Ingredients
- 1 teaspoon sesame oil
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
- 16 ounces ground chicken breast
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cinnamon
- 1/8 teaspoon paprika
Slurry Ingredients
- 1 tablespoon cornstarch
- 1 teaspoon water
Instructions
- Add the sauce ingredients to a bowl and stir to combine. Set aside.
- Heat sesame oil up in a medium pan over medium/high heat
- Once heated, add minced garlic and ginger and cook for one minute, until fragrant
- Add the ground chicken, whole and brown each side for about 1 minute.
- Start breaking up the chicken. While the chicken breaks up, add the seasonings and continue to break up the chicken while it cooks.
- Once chicken is fully cooked, reduce the heat slightly.
- Add the sauce and stir until it comes to a boil. Allow the sauce simmer for about 5 minutes, until thickening
- Meanwhile, combine the ingredients for the slurry in a small bowl.
- Slowly stir the slurry into the sauce until desired thickness is reached
WW Points per Serving
about a heaping quarter cup per serving
