Orange Chicken Better Than Takeout
Serves 1
Directions
- 1Heat orange juice, zero-calorie sugar replacement, rice vinegar, soy sauce, ginger, garlic, orange zest, and corn starch in a pan and mix well to create the orange sauce.
- 2Dredge chicken breast or thigh in flour, then a beaten egg, and then press it into crushed corn flakes.
- 3Spray the chicken with zero-calorie olive oil spray and air fry at 385 degrees Fahrenheit for 16 minutes, flipping halfway, until an internal temperature of 165 degrees Fahrenheit is reached.
- 4Pour the orange sauce over the cooked chicken.
- 5In a container, add a whole cucumber and sliced daikon.
- 6Add avocado oil, fish sauce, apple cider vinegar, zero-calorie sugar replacement, and crushed red pepper to the container with the cucumber and daikon, then shake well to make the cucumber salad.
- 7Mix Chaboni vanilla yogurt with old style mustard for the bottom spread.
- 8Assemble the sandwich by spreading the yogurt and mustard mixture on ciabatta bread, adding the orange chicken, and topping with the cucumber salad.
Ingredients
- 1 cup Fresh squeezed orange juice
- 0.5 cup Zero calorie sugar replacement
- 2 tbsp Rice vinegar
- 2 tbsp Soy sauce
- 0.25 tsp Ginger chopped
- 0.25 tsp Garlic chopped
- Orange zest
- 1 tbsp Corn starch
- 1 Chicken breast or thigh
- Flour
- 1 Beaten egg
- Crushed corn flakes
- Zero calorie olive oil spray
- 1 whole Cucumber
- Sliced daikon
- Avocado oil
- Fish sauce
- Apple cider vinegar
- Crushed red pepper
- 2 tbsp Chaboni vanilla yogurt
- Old style mustard
- Ciabatta bread
Equipment
PanAir fryerContainer
Tips
- Use sugar replacements for low-calorie sauces.
- Air frying with cornflakes creates a crispy, low-calorie chicken.
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