Chinese Done Right

Many people choose to start working out or eating better for their New Year's resolutions, so in keeping with this theme I decided I'm going to try and find healthier meal options for dinner! My first choice, Chinese. Stir-fries can be loaded with sodium and saturated fat, but they don't have to be! I found this recipe on TheNest.com and served it with a 1/2 cup rice per serving. I also added green and red peppers, water chestnuts and red pepper flakes. This proves you don't have to sacrifice flavor to save calories!!

Sweet Orange Chicken - Serves: 4
Ingredients:

• 1 tablespoon water
• 2 teaspoons cornstarch
• 1 teaspoon cooking oil
• 1 pound boneless, skinless chicken thighs, quartered
• 3/4 cup thinly sliced carrot

• 3/4 cup orange juice
• 1 tablespoon brown sugar, packed
• 2 teaspoons balsamic vinegar
• 2 teaspoons Hoisin sauce
• 1/8 teaspoon salt
• 1/4 teaspoon pepper

Directions:

1. Stir water into cornstarch in small cup. Set aside.
2. Heat large frying pan or wok on medium-high until very hot. Add cooking oil. Add chicken. Stir-fry for about 5 minutes until browned. Add carrot.
3. Combine remaining 6 ingredients in small bowl. Add to chicken mixture. Stir. Bring to a boil. Reduce heat to medium-low. Simmer, covered, for about 6 minutes until chicken is no longer pink inside and carrot is tender-crisp. Stir cornstarch mixture. Add to chicken mixture. Heat and stir for about 1 minute until boiling and thickened.
   

1 serving: 229 Calories; 9.1 g Total Fat (3.6 g Mono, 2.3 g Poly, 2.2 g Sat); 76 mg Cholesterol; 14 g Carbohydrate; 1 g Fibre; 22 g Protein; 191 mg Sodium