- Cut the chicken into 1-inch cubes. Combine the cornstarch and flour in a large bowl. Add the chicken and toss to coat with the flour mixture.
- In a large skillet, heat the oil over medium-high heat. Add the chicken and stir-fry for 6 to 7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- Remove any excess fat from the skillet. Add the orange juice, water, soy sauce, ginger, sugar, coriander, and pepper. Bring to boiling, then lower the heat and simmer for 5 to 6 minutes, until slightly thickened.
- Add the chicken to the sauce and simmer for 2 minutes. Add the scallions, sesame seeds, orange zest, and chili flakes and serve immediately.
Instead of brown rice, consider serving this stir-fry with riced cauliflower, as shown. It makes a great nonstarchy veggie base for a spicy stir-fry, adding volume and fiber with very few calories. Simply process 6 cups of cauliflower florets in a food processor until finely chopped Then sauté the riced cauliflower in 1/2 teaspoon of olive oil over medium-high heat for 10 minutes.
Serving Size: 3/4 cup
Carbohydrate: 4 g
Choices: Nonstarchy Vegetable 1