WEIGHT WATCHER CHINESE RECIPES RECIPES

Name: Orange Chinese chicken
Prep time: 14 min
Cook time: 11 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 tsp Dark sesame oil; 2 tsp Orange zest strips; 1 pound(s) Uncooked boneless skinless chicken breast(s) four 4-oz pieces; 0.125 tsp Table salt or to taste; 0.125 tsp Black pepper or to taste; 15 oz Canned mandarin oranges in light syrup; 0.5 cup(s) Reduced-sodium chicken broth; 1 Tbsp Low sodium soy sauce; 1 Tbsp Orange zest finely grated, or to taste; 2 tsp Cornstarch

ORANGE CHINESE CHICKEN | RECIPES | WW USA - WEIGHT WATCHERS

Orange Chinese chicken | Recipes | WW USA - Weight Watchers image

Chinese food doesn't have to be a no-no. Our revised Orange Chicken slashes the fat yet maintains tremendous flavor. This recipe utilizes reduced-sodium broth, low-sodium soy sauce, and canned oranges in light syrup. The easy-to-assemble sauce is bold enough to dress up boneless, skinless chicken breasts. And you'll get even more orange flavor from a whole tablespoon of finely grated orange zest.

Provided by WEIGHTWATCHERS.COM

Categories Lunch,Dinner

Total Time 25 minutes

Prep Time 14 minutes

Cook Time 11 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tsp Dark sesame oil
2 tsp Orange zest strips
1 pound(s) Uncooked boneless skinless chicken breast(s) four 4-oz pieces
0.125 tsp Table salt or to taste
0.125 tsp Black pepper or to taste
15 oz Canned mandarin oranges in light syrup
0.5 cup(s) Reduced-sodium chicken broth
1 Tbsp Low sodium soy sauce
1 Tbsp Orange zest finely grated, or to taste
2 tsp Cornstarch

Steps:

Heat oil in a large nonstick skillet over medium-low heat. Add zest strips and cook, stirring, until fragrant and slightly cooked, about 1 to 2 minutes. Meanwhile, season both sides of chicken with salt and pepper. When zest is finished, increase heat to medium-high; add chicken to skillet and cook until golden, flipping once, about 2 minutes per side.
Drain oranges and reserve 1/4 cup liquid. Add oranges with reserved liquid to skillet and simmer 2 minutes. Whisk together broth, soy sauce, finely grated zest and cornstarch in a small bowl; add mixture to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes more. Yields 1 piece of chicken and about 1/4 cup of sauce per serving.

Nutrition Facts : Calories 161 kcal

CHICKEN AND CHINESE VEGETABLE STIR-FRY | RECIPES | WW USA

Chicken and Chinese vegetable stir-fry | Recipes | WW USA image

Everyone loves Asian take-out and this tasty stir-fry is no exception. With a bold-flavored, store-bought teriyaki sauce, this skillet dish is easy enough to make in your own home on most busy weeknights. Canned water chestnuts add a nice crunch and contrast nicely with the tender cooked vegetables. Serve over frozen or microwavable brown rice and you’ll have a full meal for four pulled together in around 30 minutes. If you can't find chicken tenders, just slice 1 1/2 pounds of chicken breast into 12 strips. Save time by purchasing two 12 oz bags of ready-to-eat fresh Asian vegetables.

Provided by WEIGHTWATCHERS.COM

Categories Lunch,Dinner

Total Time 33 minutes

Prep Time 18 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

0.333 cup(s) Teriyaki sauce
0.5 tsp Ground ginger
1 medium clove(s) Garlic clove(s) minced
1.5 pound(s) Uncooked boneless skinless chicken breast(s) tenders (about 12 tenders)*
2 tsp Canola oil
1 cup(s) Uncooked bamboo shoots
1 cup(s) Canned water chestnut(s) sliced
1.5 cup(s) Uncooked carrot(s) sliced
1.5 cup(s) Uncooked Chinese cabbage shredded
2 cup(s) Snow peas

Steps:

Place teriyaki sauce, ginger and garlic in a large resealable plastic bag. Add chicken, seal bag and shake until well combined; marinate at least 20 minutes.
Heat oil in a wok (or a large skillet) over high heat until shimmering (very hot). Add vegetables and stir-fry 5 minutes. Remove vegetables from wok, cover to keep warm and set aside.
Add chicken and marinade to wok; stir-fry until chicken is no longer pink in center, about 8 minutes.
Add vegetables back to wok and stir until well combined; serve hot. Yields about 3 chicken tenders and 1 1/2 cups of vegetables per serving.

Nutrition Facts : Calories 202 kcal

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