4 servings 2 Better Balance Bites/Blue Points
Calories 298 Fat 7.3g Sat. Fat 1.5g Protein 19.2g Carbs 49.8g Fiber 1.6g Sugars 0.2g
This is a stovetop recipe, but directions for Slow-Cooker and Instant-Pot versions are below.
Ingredients
· 1 lb chicken breast or tenders, cut into bite-sized pieces (see notes)
· 2 Tbsp cornstarch (see notes)
· Cooking spray
· 1 cup sugar-free orange marmalade (see notes)
· 1/3 cup low-sodium soy sauce
· 1 1/2 Tbsp fresh grated ginger (see notes)
· 1 Tbsp minced garlic, about 3 cloves
· 1 Tbsp rice vinegar (see notes)
· 1 teaspoon sesame oil
· 1/2 tsp sesame seeds (optional)
Directions
1. Sprinkle cornstarch over the chicken pieces and toss them until each piece is coated.
2. Heat large skillet over medium-high heat. Once hot, coat the skillet with cooking spray and add the coated chicken pieces. Spread into an even layer and cook, undisturbed, for about 3 minutes. Once browned, flip the chicken pieces and cook, undisturbed, another 2-3 minutes, until browned. Remove to a plate.
3. Reduce the heat to medium and return the skillet to the heat. Stir in the remaining ingredients, scraping up any browned bits from the pan. Cook, stirring frequently, until the mixture has thickened slightly, about 5 minutes. Return the chicken and any accumulated juices to the skillet and cook through another minute or two. Serve over rice, cauliflower rice, noodles, or however you like.
Notes
· Not in the mood for chicken? Replace it with thinly sliced pork or beef.
· If you don’t have cornstarch available, use the same amount of flour.
· I used Smucker’s Sugar-Free Orange Marmalade, but other options are available.
· Can’t find the marmalade, some sugar-free apricot or peach jam would work as well.
· Fresh ginger is best but, if not available, use 1 1/2 tsp dried ground ginger or do without it entirely.
· Rice vinegar is preferred for its mild flavor, but apple cider vinegar would do in a pinch.
· If you like things spicy, feel free to add some red pepper flakes when cooking the sauce.
· Store leftovers in an airtight container in the refrigerator up to 4 days. When ready to eat, simply reheat in the microwave or in a skillet over medium heat.
· To freeze, store the cooled chicken and sauce in a freezer-safe container and freeze for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and reheat in a skillet or microwave.
· When reheating, if the sauce is too thick, add a splash of water or chicken broth.
· Slow Cooker Instructions:
a. After coating the chicken with cornstarch, brown the chicken pieces as above, but
JUST until they get some color, about 1 minute per side. Transfer them to the slow
cooker.
b. In a medium bowl, whisk together the remaining ingredients and pour the sauce
over the chicken in the slow cooker. Stir together to coat each piece of chicken.
c. Cover the slow cooker and cook on LOW for 2 1/2 to 3 hours. Stir halfway through to
make sure nothing’s sticking or burning.
· Instant-Pot Instructions:
a. After coating the chicken with cornstarch, brown the chicken pieces using the Sauté
function JUST until they get some color, about 1 minute per side. Switch to the Slow
Cook function.
b. In a medium bowl, whisk together the remaining ingredients and pour the sauce
over the chicken in the Instant Pot. Stir together to coat each piece of chicken.
c. Cover the Instant Pot and cook on "Normal" setting for 2 1/2 to 3 hours. Stir halfway
through to make sure nothing’s sticking or burning.
Comments