Orange Chicken Stir Fry
Orange Chicken Stir Fry
1/2 lb. chicken strips or 2 boneless breasts cut up
2 Tablespoons olive oil
1 cup frozen stir fry vegetables*

Orance Sauce
1/4 cup water
1/2 cup DaVinci Gourmet Sugar Free Orange Syrup
1 teaspoon guar gum
1/8 teaspoon salt
1/4 teaspoon ground ginger
1/2 teaspoon soy sauce

Prepare Sauce

  1. Mix all sauce ingredients together well in a glass and be sure to get the guar gum well dissolved, no lumps. (Guar gum mixes best when gradually shaken into a liquid from a salt-type shaker and whisked as you go to remove/avoid lumps.)

Cook Chicken

  1. In medium skillet, sauté chicken in olive oil over medium high heat for a few minutes until almost done.
  2. Add vegetables and fry for another two minutes.
  3. Reduce heat to medium, add sauce mix, and cover for about 5 minutes. (Sauce should be thickened to a nice glaze when done.)
Serves 2.
3 to 5 grams of carbohydrate per serving depending on veggies used.
* Vegetables can be pre-made stir-fry veggie mixes so long as there are no added sauces or sugars in them and they contain no or few carrots. Otherwise, use your own favorite mix of onion, peppers, broccoli, cauliflower, water chestnuts, bean sprouts, bamboo shoots, or other low-starch chinese veggies, etc.
Recipe courtesy of: