orangechxstirfry detail

Orange Chicken Stir Fry with Truvia® Brown Sugar Blend

Savor the sweet and tangy taste of this fulfilling stir fry recipe developed by Hungry Girl. Made with Truvía® Brown Sugar Blend, this main course has 16% fewer calories* and 51% less sugar* than the regular brown sugar-sweetened version. Makes 4 servings.

Serving size

1⁄4 of stir fry

Calories

250 Calories

Ingredients

  • 1⁄3 cup (75 mL) fresh orange juice (about 2 oranges' worth)

  • 1⁄3 cup (75 mL) fat-free chicken broth

  • 3 Tbsp (45 mL) Truvía® Brown Sugar Blend

  • 1 Tbsp (15 mL) cornstarch

  • 1 Tbsp (15 mL) seasoned rice vinegar

  • 1 Tbsp (15 mL) orange zest

  • 1 Tbsp (15 mL) lite/low-sodium soy sauce

  • 1 1⁄2 tsp (7.5 mL) chopped garlic

  • 1⁄2 tsp (2.5 mL) ground ginger

  • 1 lb. raw boneless skinless chicken breast, cut into 1-inch cubes

  • 1⁄8 tsp each salt and black pepper

  • 1⁄4 cup (60 mL) egg whites or fat-free liquid egg substitute

  • 3 Tbsp (45 mL) whole-wheat flour

  • 6 cups (1.5 L) frozen Asian-style stir-fry vegetables

  • 1⁄4 cup (60 mL) chopped scallions

Directions

  • 1.

    To make the sauce, in a medium bowl, combine orange juice, broth, Truvía® Brown Sugar Blend, and cornstarch. Stir to dissolve. Add vinegar, zest, soy sauce, garlic, and ginger. Mix well.

  • 2.

    In a wide bowl, season chicken with salt and pepper. Top with egg whites/substitute, and toss to coat. One at a time, shake chicken pieces to remove excess egg whites/substitute and coat with flour.

  • 3.

    Bring a wok (or extra-large skillet) sprayed with nonstick spray to medium-high heat. Add stir-fry veggies, and 1⁄4 cup water. Cover and cook for 8 minutes, or until thawed.

  • 4.

    Uncover, and cook and stir until excess water has evaporated, about 2 minutes. Add chicken and cook and stir until lightly browned, about 3 more minutes.

  • 5.

    Give the sauce mixture a stir, and add to the wok. Cook and stir until chicken is cooked through, veggies are hot, and sauce has thickened and coated contents of the wok, about 5 minutes.

  • 6.

    Serve sprinkled with scallions.

*This stir fry has 250 calories and 13 grams of sugar per serving compared to regular brown sugar-sweetened version which has 300 calories and 27 grams of sugar.

Nutrition Per Serving

Calories 250
Total Fat 3g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 70mg
Sodium 440mg
Total Carbohydrate 29g
Dietary Fiber 5g
Sugars 13g
Erythritol 5g
Protein 2g
Vitamin A 0% DV
Vitamin C 25% DV
Calcium 4% DV
Iron 4% DV
Orange Chicken Stir Fry with Truvia® Brown Sugar Blend

Serving size: 1⁄4 of stir fry
Calories: 250 Calories

Ingredients

  • 1⁄3 cup (75 mL) fresh orange juice (about 2 oranges' worth)

  • 1⁄3 cup (75 mL) fat-free chicken broth

  • 3 Tbsp (45 mL) Truvía® Brown Sugar Blend

  • 1 Tbsp (15 mL) cornstarch

  • 1 Tbsp (15 mL) seasoned rice vinegar

  • 1 Tbsp (15 mL) orange zest

  • 1 Tbsp (15 mL) lite/low-sodium soy sauce

  • 1 1⁄2 tsp (7.5 mL) chopped garlic

  • 1⁄2 tsp (2.5 mL) ground ginger

  • 1 lb. raw boneless skinless chicken breast, cut into 1-inch cubes

  • 1⁄8 tsp each salt and black pepper

  • 1⁄4 cup (60 mL) egg whites or fat-free liquid egg substitute

  • 3 Tbsp (45 mL) whole-wheat flour

  • 6 cups (1.5 L) frozen Asian-style stir-fry vegetables

  • 1⁄4 cup (60 mL) chopped scallions

Directions

  • 1.  

    To make the sauce, in a medium bowl, combine orange juice, broth, Truvía® Brown Sugar Blend, and cornstarch. Stir to dissolve. Add vinegar, zest, soy sauce, garlic, and ginger. Mix well.

  • 2.  

    In a wide bowl, season chicken with salt and pepper. Top with egg whites/substitute, and toss to coat. One at a time, shake chicken pieces to remove excess egg whites/substitute and coat with flour.

  • 3.  

    Bring a wok (or extra-large skillet) sprayed with nonstick spray to medium-high heat. Add stir-fry veggies, and 1⁄4 cup water. Cover and cook for 8 minutes, or until thawed.

  • 4.  

    Uncover, and cook and stir until excess water has evaporated, about 2 minutes. Add chicken and cook and stir until lightly browned, about 3 more minutes.

  • 5.  

    Give the sauce mixture a stir, and add to the wok. Cook and stir until chicken is cooked through, veggies are hot, and sauce has thickened and coated contents of the wok, about 5 minutes.

  • 6.  

    Serve sprinkled with scallions.

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