Orange Chicken with Sauteed Gai Lan (Chinese Broccoli)

I felt like eating the really unhealthy Chinese dishes like the orange chicken. The amount of fat, salt and all the other bad stuff turned me off- plus who can afford the calories??

I decided to make my own. I got some boneless, skinless chicken breast; cut it in small pieces and marinated them in tamari. I then sprinkled them with corn starch and sauteed them- instead of deep frying. I saved loads of calories by simply sauteing the chicken pieces.

I then assembled the sauce with fresh navel oranges, rice wine vinegar, tamari, garlic and honey. With the help of some more cornstarch, I had a delicious, thick sauce- perfect for orange chicken.

While shopping for the chicken, I found Chinese broccoli (at Whole Foods). My husband and I usually buy the greens in Chinatown in NYC and love eating it as often as we can. So, when I saw it in the market, I was super excited. I simply sauteed it with garlic and served it with the chicken and brown rice.

It was a delicious meal- my daughter and husband loved it.

• 1 pound chicken boneless skinless chicken breast, cut into 1 inch pieces
• 2 tablespoons tamari

Place the chicken pieces in a zip lock bag and add the tamari. Mix well and marinate for 4 to 5 hours.

• 2 teaspoons corn starch
• 3 tablespoons extra light olive oil

Take the chicken out in a medium bowl and sprinkle the cornstarch-mix well. Heat a non-stick frying pan with the oil. Saute the chicken pieces, turning once till both sides are golden brown. Make sure the chicken is not cooked all the way, so just about a minute on each side. Take the chicken out and keep aside.

Sauce

• 2 navel oranges, juiced or ¾ cup store bought orange juice
• 2 garlic cloves minced
• 2 tablespoons tamari
• 2 teaspoons honey
• 1 teaspoon rice wine vinegar
• 1 tablespoon sweet chili sauce
• 2 teaspoons corn starch
• 2 teaspoon water
• 2 green onions, chopped

Bring the orange juice to a boil in a small bowl. Add the garlic, tamari, honey, vinegar and chili sauce. Cook for 3-4 minutes and lower the heat. Mix the corn starch in water and add to the sauce. Bring to a boil and cook till the sauce thickens. Check for seasonings. Add the chicken pieces and cook for 4-5 minutes, till the chicken is cooked through. Serve with gai lan and brown rice.

Sauteed Gai Lan (Chinese Broccoli)

• 10 ounces Chinese broccoli, with ends cut off and the leaves sliced in half

Blanche the greens in boiling water. Cook for a minute and shock in cold water. Take out and pat dry with paper towels.

• ½ cup chicken broth
• 2 tablespoons oyster sauce

Bring the chicken broth to a boil in a large frying pan. Add the oyster sauce and mix well. Add the Chinese broccoli and cook in the liquid for 3-4 minutes. Serve with the chicken.