Orange Chicken Better Than Takeout

Serves 1
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Directions

  1. 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.
  2. 2Dredge chicken breast or thigh in flour, then a beaten egg, and then press it into crushed corn flakes.
  3. 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.
  4. 4Pour the orange sauce over the cooked chicken.
  5. 5In a container, add a whole cucumber and sliced daikon.
  6. 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.
  7. 7Mix Chaboni vanilla yogurt with old style mustard for the bottom spread.
  8. 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.