Quicker-Than-Take-Out Chinese Orange Chicken

Ingredients:
1 pound uncooked boneless skinless chicken breasts
1 packet (about 1/3 cup) Instant Healthy Grain Original Cream of Wheat unsweetened
1/4 cup reduced-sodium soy sauce
1 cup orange juice
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 cup baby food carrot puree
2 tablespoons canola or vegetable oil
2 tablespoons sesame seeds (optional)

Directions:
Place chicken chunks in a plastic zip-top bag. Pour Cream of Wheat into the plastic bag, seal, and shake to coat chicken chunks evenly. In a mixing bowl, whisk together the soy sauce, orange juice, ginger, garlic powder, and baby food carrot puree.

Add oil to large skillet and heat over medium. Add chicken, turning occasionally, about 2 minutes each side, until lightly browned. Add sauce mixture to skillet, stir to coat chicken, and increase heat to bring to a boil. Reduce to simmer, and cover, cooking for about 5 minutes or until chicken is cooked through.

Sprinkle with sesame seeds before serving, if desired. This dish goes well served over brown or whole grain white rice.


I swiped this recipe from the Sneaky Chef online. It's really good and I served it with brown rice, steamed broccoli, and steam-in-the-bag edamame. Not bad for Asian night at the Barclays! I would recommend adding a bit of pepper to the sauce, maybe some salt (since I used reduced-sodium soy sauce).