Low Cal Chinese

I was correct.

Here's the recipe:

Lighter General Tso's Chicken

1 1/4 cups long-grain brown rice

1/4 cup cornstarch, divided

1/3 cup cold water

1 pound snow peas, trimmed and halved crosswise (can use frozen but thaw first)

4 garlic cloves, sliced

2 teaspoons grated, peeled fresh ginger

3 tablespoons light brown sugar

2 tablespoons soy sauce

1/2 teaspoon red pepper flakes

2 large egg whites

Coarse salt and ground pepper

1 pound boneless, skinless chicken breasts, cut into

1-inch pieces

2 tablespoons vegetable oil

Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/3 cup cold water until smooth. Add snow peas, garlic, ginger, brown sugar, soy sauce and red pepper flakes; toss to combine and set aside.

In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken and toss to coat.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside.

Add snow pea mix to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

Serves 4.

Nutritional information per serving: 532 calories, 10g fat (2g saturated), 37g protein, 72g carbohydates and 5g fiber.

Source: Everyday Food

I love this one.

http://allrecipes.com/Recipe/Hot-and-Sour-Chicken-Soup/Detail.aspx

I am not sure this would "count" as orange chicken, since I've never had it.....

Maybe play around with marmalade/apricot preserves and chicken breast.
Make it into a stir-fry with some multi-colored peppers, onions, mushrooms, etc.
I like Hoisin sauce a lot with my stir-fry and it doesn't take much.

I love chinese food and can't wait to try some of these.