Skinny Orange Chicken Recipe (2024)

FAQs

How to thicken orange chicken sauce without cornstarch? ›

Mix 2 tablespoons (16 g) of flour with 1/4 cup (60 mL) of cold water, then add to your sauce and stir over medium heat until it thickens. Alternatively, create a sauce-thickening roux by whisking 1 tbsp (15 g) of butter and 1 tbsp (9 g) of salt together, then adding the mixture to your sauce.

Cut the chicken breasts in half crosswise. On a sturdy cutting board, place a piece of chicken between 2 pieces of plastic wrap. Using a mallet or other blunt object, pound the chicken into a flat piece about 1/8-inch to 1/4-inch thick. Repeat with the remaining chicken.

Avoid Sugary Condiments/Sauces: Panda's orange chicken, although delicious, is one of many items on their menu that uses sugary sauces not ideal for bariatric patients.

How to make the orange chicken sauce. The orange sauce is made from a mixture of the orange juice and zest, sugar, soy sauce, garlic, ginger and rice vinegar. This is bubbled up in the wok until slightly thickened. The chicken is then added back in, and tossed in the sauce until fully coated.

Use arrowroot starch in place of cornstarch. Use coconut aminos in place of GF tamari/soy sauce.

Working with 1 chicken breast at a time, place inside a gallon zip-top bag and seal the bag, pressing out as much air as possible. Pound the chicken thin. Pound with the flat side of a meat mallet, rolling pin, or small skillet to an even 1/4-inch thickness.

Poke the Meat

This method applies to chicken specifically. For properly cooked chicken, if you cut into it and the juices run clear, then the chicken is fully cooked. If the juices are red or have a pinkish color, your chicken may need to be cooked a bit longer.

Given the fact that drumsticks and thighs are dark meat and won't dry out as easily as breasts, the range from 350 to 450 degrees is okay for baking them. 350 to 375 is generally best for breasts. The best answer to these questions? Simply check the chicken for doneness using an instant read thermometer.

You can also have pureed beans, a white flaky fish or a scrambled egg or egg white. These selections should be introduced once you feel confident that you can tolerate very soft food. During this phase you should start to be creative with the foods you are allowed to eat.

What is the best Chinese food for bariatric patients? ›

Chinese Cuisine – Egg drop soup, hot and sour soup, egg foo young, mixed vegetables with tofu, chicken or shrimp, chicken and broccoli, chicken with snow peas, moo goo gai pan (chicken and vegetable stir fry), steamed vegetables.

Traditional preparations of orange chicken involve battering and deep-frying the chicken pieces. And they usually add a significant amount of sugar. My healthier version, is light on sugar, and doesn't use batter, and skips the frying so it's high in protein and can fit into a healthy diet.

In Chinese, this dish is known as "陳皮雞", literally "dried citrus peel chicken", referring to dried orange or tangerine peel. However, the taste and recipes of this dish differ due to cultural and geographical factors.

To thicken the sauce, pour it into a small saucepan on the stove over medium-high heat. In a small bowl, combine 2 tablespoons cornstarch with 2 tablespoons water to make a cornstarch slurry. Once the sauce starts to bubble in the pan on the stovetop, add the cornstarch slurry and stir to combine.

Sauce is like gravy in that if it's not thickening as much as you want after you've added the cornstarch, turn the heat up a little and continue to cook.

To thicken the sauce, pour it into a small saucepan on the stove over medium-high heat. In a small bowl, combine 2 tablespoons cornstarch with 2 tablespoons water to make a cornstarch slurry. Once the sauce starts to bubble in the pan on the stovetop, add the cornstarch slurry and stir to combine.

Kuzu starch can be used as a 1:1 substitute for cornstarch to thicken sauces, soups, and desserts. Arrowroot powder (a.k.a. arrowroot flour and arrowroot starch) delivers thickening results that are very similar to what cornstarch offers.

Use Flour and Water

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.

Egg yolks, arrowroot, tomato paste or butter can thicken sauce in place of flour or cornstarch.