"Saucy" Chicken Stir Fry
Servings - 4 Serving size - 1/4th of recipe Pointsplus per serving - 5 points+
Calories - 186.1, Total Fat - 4g, Carb. - 15.6g, Protein - 24.5g, Fiber - 0.6g
4 TBS low sodium soy sauce
2 TBS orange juice
2 TBS rice wine vinegar ( plain, unseasoned)
2 TBS light brown sugar
1 tsp. sesame oil
1/2 TBS crushed red pepper flakes
1 TBS cornstarch
2 tsp. canola oil, divided
1 pound uncooked boneless, skinless chicken breasts, cut into 2 inch pieces and seasoned with salt and pepper to taste
4 cloves garlic, minced
2 TBS peeled and chopped ginger
4 scallions, sliced, divided
1. In a small bowl, whisk together the soy sauce, orange juice, rice wine vinegar, brown sugar, sesame oil, red pepper flakes and cornstarch. Set aside.
2. In a large heavy bottomed skillet or wok, heat 1 tsp. canola oil over med-high heat. When the oil begins to shimmer, add the chicken pieces. Brown on all sides. About 3 -4 minutes. Remove chicken from pan and reserve.
3. In same pan you cooked the chicken in, add remaining oil. Add garlic, ginger, and half the green onions. Saute for about 1 minute...being careful not to let the garlic burn. ( burned garlic is bitter!! ) Add chicken back into the pan along with any juices that might have accumulated while sitting. Pour in the sauce mixture and stir until the sauce is thickened and bubbly, about 45 seconds. Turn off heat and top with remaining sliced scallion. Transfer to serving bowl and serve.