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Orange Chicken and Vegetables


The beauty of discovery in the kitchen is you can take any recipe and make it yours with a few modifications, additions or subtractions of ingredients. Maybe a little more of one and a little less of another. Learn to have fun in your kitchen with experimentation while feeding your family scrumptious and healthy meals while still remaining grocery budget friendly. Eating healthy does not ever mean you have to spend a weeks worth of salary in just one visit to your local grocer.

This recipe serves 4:

264 calories

17.4g total carbs, 5g fiber, 12.4g net carbs

6.7g fat

29.7g protein

  1. In a medium, non-stick skillet over medium heat, add the ginger and saute, stirring often for about 2 minutes. Transfer the ginger to a samll plate with a slotted spoon.
  2. In the same skillet, saute the chicken until cooked through, about 5 minutes. Transfer to another plate.
  3. In the same skillet,combine the broccoli, zucchini, mushrooms, orange zest and water, stirring to get the browned chicken bits released from the bottom of the skillet. If using the hot peppers, do not forget to stir them in at this time too. Cover and cook until vegetables are done to your desire or tender crisp. Meanwhile, begin heating your riced cauliflower. (1)
  4. Return the chicken to the skillet; stir in the broth, liquid amino’s, and orange juice. Add the dissolved cornstarch and stir frequently until the mixture boils and thickens slightly. Add the orange and ginger and continue cooking until the orange pieces are heated. Top with the ginger you set aside.
  5. Serve over 1/2 cup portions of the riced cauliflower. (2)

(1) Frozen riced cauliflower is handy to use if you do not rice your own.

(2) You obviously could serve this dish over actual rice, but it is going to increase your carb and calorie count. You could also serve this over a bed of spaghetti squash for another variation. Be adventurous!

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