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Orange Chicken Makeover

Sweet, spicy and flavorful – a lighter alternative to the popular Chinese fast food take-out dish and it’s quick and easy to make!

I had a request a few weeks ago to make over this popular American-Chinese fast food dish which is usually battered and deep fried. To be honest, this is not a dish I would order because I’m not a fan of battered sweet Chinese dishes, but I was happy to tackle a lighter version. My solution was skip all that frying, and make a flavorful orange sauce. The outcome was great, and my husband even gave it two thumbs up!

I served this over cauliflower “fried rice” which I will post tomorrow but you could even saute some bell peppers, snow peas, broccoli or asparagus and add them at the end. Enjoy!

Orange Chicken
gordon-ramsay-recipe.com
Servings: 4 • Size: generous 3/4 cup • Old Points: 7 pts • Points+: 8 pts
Calories: 288 • Fat: 9 g • Carb: 18 g • Fiber: 0.5 g • Protein: 32.5 g • Sugar: 9 g
Sodium: 463 mg • Cholesterol: 81 mg

Ingredients:

For the Orange Sauce:

  • 1/3 cup freshly-squeezed orange juice
  • 1/4 cup reduced sodium chicken broth
  • 2 tbsp soy sauce (Tamari for gluten-free)
  • 2 tbsp raw sugar
  • 1 tbsp Chinese rice wine
  • 1 tbsp sriracha, or more to taste
  • 1 tbsp rice vinegar
  • 1/4 teaspoon white pepper
  • 2 teaspoons corn starch

For the chicken:

  • 20 oz skinless, boneless chicken breast, cut into small cubes
  • kosher salt, to taste
  • 1 1/2 tbsp corn starch
  • 1 tbsp sesame oil
  • 4 cloves minced garlic
  • 1-inch grated ginger
  • 1 teaspoon grated orange zest
  • 2 tbsp chopped scallions
  • 1/2 tsp sesame seeds, for garnish

Directions:

Mix the orange sauce ingredients and set aside.

Season the chicken lightly with salt and coat evenly with corn starch, set aside.
 

Heat a wok on high heat, add 1 teaspoon of sesame oil and add half of the chicken. Cook 2 to 3 minutes on each side until well browned, set aside. Add 1 teaspoon of oil and chicken and repeat cooking 2 to 3 minutes on each side. Set aside with the rest of the chicken.

Add remaining teaspoon of oil and quickly stir-fry the minced garlic and ginger until fragrant, about 1 minute. Add theorange zest then return the chicken to the pan. Quickly stir the chicken then add the orange sauce and cook until the sauce thickens,about 1 to 2 minutes. Divide between 4 plates and garnish with the scallion and sesame seeds.

Chicken and Lentil Soup

This delicious, hearty lentil soup made with chicken, cilantro, cumin and spices is perfect for warming your belly on those cold winter nights. What’s more, it’s easy to make, economical and very satisfying.

I was in the mood for this last night so I thought it would be
a great time to update the photos. I’ve slightly modified the original
recipe which I posted back in 2009, but the results are just as good.

I’ve been making this soup for years, my family loves it – including my four year old (to my surprise)! It makes a big pot which means plenty of leftovers for lunch. It freezes well and can be reheated with a little water if it gets too thick.

Lentils were actually the first legumes I liked as a kid. My mom would me a similar soup with carrots and celery and since I was picky – she usually pureed mine. I love preparing them because they cook so much quicker than dried beans, and a small amount goes a long way. They are high in protein, Vitamin B, folate and soluble fiber and have twice as much iron as other legumes. You can easily cut this recipe in half or freeze left-overs for lunch which is what I like to do. Chicken breast would work in place of thighs if you prefer white meat. Ground annato (also known as achiote) is commonly used in Latin
cuisine, it’s used mostly to add color and adds a subtle flavor, but if
you can’t find it paprika would work instead.

Chicken and Lentil Soup
gordon-ramsay-recipe.com
Servings: 9 • Size: 1 cup • Old Points: 3 pts • Points+: 5 pts
Calories: 179 • Fat: 3 g • Protein: 23 g • Carb: 33 g • Fiber: 14 g • Sugar: 0 g
Sodium: 219 mg • Cholesterol: 42 mg

Ingredients:

  • 1 lb dried lentils
  • 12 oz (3) boneless skinless chicken thighs, all fat trimmed
  • 8 cups water
  • 1 tbsp chicken Better than Bouillon
  • 1 small onion
  • 2 scallions
  • 1/4 cup chopped cilantro
  • 3 cloves garlic
  • 1 medium ripe tomato
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/4 tsp oregano
  • 1/4 tsp ground annato (or Spanish paprika, or even Sazon)
  • salt, to taste

Directions:

In a large pot combine lentils, chicken, water and chicken bullion. Bring to a boil, covered over medium-low heat until chicken is cooked, about 20 minutes. Remove the chicken and shred, return to the pot.

Meanwhile, in a chopper or by hand, mince the onions, scallions, cilantro, garlic, and tomato. Add to the lentils with garlic powder, cumin, oregano and annato and cook, covered until the lentils are soft, about 25 more minutes, adding more water as needed if too thick. Adjust salt to taste as needed.

Makes about 9 cups.

Spinach and Feta Stuffed Chicken Breasts

Chicken cutlets stuffed with spinach, feta and ricotta, then breaded and baked to perfection!

I love making stuffed chicken breast as many as you probably figured out by now. You can stuff chicken with just about anything, and leftovers can be frozen and reheated for your very own homemade frozen meals which are so much better than store bought.

I first experimented with this spinach-feta version back in 2010, and we loved it. My photos were pretty awful back then, so today I decided to make them over! I also changed the recipe slightly to make them easier. Anyone can make these, there are no toothpicks required and the prep time is fairly quick. I served this with a great big salad on the side, but you can also serve it with couscous, rice or quinoa.

You may also like some of my other stuffed chicken breast recipes, Buffalo Stuffed Chicken Breasts[1], Roasted Red Pepper and Prosciutto[2], Zucchini and Mozzarella Stuffed Chicken[3], Chicken Cordon Bleu[4], Prosciutto and Cheese[5], and my husband’s favorite, Chicken Rollatini with Spinach alla Parmigiana[6].

And last but not least, Better Homes & Garden’s asked me to guest post for their blog, Delish Dish this month. Today I shared my first post: Slow Cooker Spicy Chicken and Lentil Stew[7]. Please stop by and say hello!

Spinach and Feta Stuffed Chicken Breasts
gordon-ramsay-recipe.com
Servings: 8 • Size: 1 roll • Old Points: 3 • Weight Watcher Points+: 4 pt
Calories: 169 • Fat: 5 g • Carb: 8 g • Fiber: 2 g • Protein: 25 g • Sugar: 0 g
Sodium: 177 mg (without salt) • Cholest: 31 mg


Ingredients:

  • cooking spray or oil mister
  • 1 tsp olive oil
  • 1/2 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup chopped scallions
  • 10 oz package frozen chopped spinach, thawed and juice squeezed out
  • 1/4 cup chopped parsley
  • 1 tbsp fresh dill
  • 1/2 cup (2.5 oz) crumbled Feta cheese
  • 1/3 cup fat free ricotta
  • 1/4 tsp kosher salt and pepper, plus more to taste
  • 8 thin skinless chicken breast cutlets (1.5 lbs total)
  • 1 large egg
  • 1 tbsp water
  • 1/2 cup whole wheat seasoned breadcrumbs

Directions:

Preheat oven to 350°F. Spray a large baking sheet with spray.

Heat the oil a medium sauté pan. Add onions, garlic and scallions and
sauté about 1 minute. Add spinach, parsley, dill, 1/4 tsp kosher salt and
pepper and cook another minute or until heated through. Remove from heat
and mix in the feta and ricotta cheese.

Season chicken lightly with more kosher salt and pepper to taste.

Place
about 1/4 cup of spinach mixture in the center of the chicken and roll,
then lay the chicken seam side down on a platter or piece of wax paper.
Repeat with the remaining chicken.

Whisk the egg and water together in a small bowl with a pinch of salt. Place the breadcrumbs in another bowl.

Dip the chicken rolls into the egg wash, then into the breadcrumbs and
place seam side down on the baking sheet. Repeat with the remainder then
lightly spray to top of the chicken with cooking spray. Bake about 25
minutes or until cooked through.

References

  1. ^ Buffalo Stuffed Chicken Breasts (www.gordon-ramsay-recipe.com)
  2. ^ Roasted Red Pepper and Prosciutto (www.gordon-ramsay-recipe.com)
  3. ^ Zucchini and Mozzarella Stuffed Chicken (www.gordon-ramsay-recipe.com)
  4. ^ Chicken Cordon Bleu (www.gordon-ramsay-recipe.com)
  5. ^ Prosciutto and Cheese (www.gordon-ramsay-recipe.com)
  6. ^ Chicken Rollatini with Spinach alla Parmigiana (www.gordon-ramsay-recipe.com)
  7. ^ Slow Cooker Spicy Chicken and Lentil Stew (www.bhg.com)

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