recipe of the week: not-so-fried orange chicken

i love the taste of orange chicken, but i don't like that it's all greasy and that there is hardly any chicken (mostly skin and fat) and that it's so fried and greasy. but how to keep that yummy breaded taste without just doing an orange glazed chicken that isn't nearly as good? try my not-so-fried version of this asian favorite made with boneless, skinless chicken breast and let your taste buds melt into oblivion...

not-so-fried orange chicken

(4+ servings)

2 chicken breasts, cut into large bite-sized pieces
1 cup flour
¼ tsp salt
¼ tsp pepper
2 tsp olive oil
1 ½ tsp soy sauce
6 tbsp orange juice

1 cup green beans (frozen, french cut or fresh if they're on sale!)

1 or 2 yellow squash, cut into bite-sized pieces (depends on how big your squash are and how much squash you want in it!)

sauce
1 ¼ cup orange juice
2 tbsp + ½ tsp soy sauce
¼ tsp red pepper flakes (more if you want it spicier - i'm going to use more next time!)
1 ½ tbsp brown sugar

1 clove garlic, crushed or minced

1. combine flour, salt and pepper in a bag. add chicken pieces and mix them around to coat.

2. combine olive oil , soy sauce and orange juice in large skillet or wok. heat for a minute.

3. add flour-coated chicken to skillet/wok. cook until browned on outside and done on inside.

4. combine all sauce ingredients (orange juice, soy sauce, red pepper flakes, brown sugar, garlic) in a pot. heat through.

5. pour sauce over chicken and add green beans and squash to mix. heat until veggies are tender.

6. serve with rice.

my mistake with this recipe last time - i mixed it with the rice and used brown rice. it would have been better with the rice on the side and as much as i hate to admit it, the healthy way wasn't the yummier way on this one. i'll serve it with white rice next time. :)