Pan-Fried Orange-Ginger Chicken:

Date Added: 1 Feb 2010
Listed in: Main Dish Cuisine

• 2 egg whites


• ¼ cup 1% low-fat milk


• 1 pound boned and skinned chicken breasts, cut into 1-inch pieces


• ½ teaspoon sea salt


• ½ teaspoon cracked black pepper


• ½ cup all-purpose flour


• ¼ cup olive oil


• 1 cup SPLENDA® No Calorie Sweetener, Granulated


• ½ teaspoon salt-free herb seasoning


• 1½ cups fresh orange juice


• ½ cup water


• 2 tablespoons sliced fresh ginger


• 4 teaspoons cornstarch


• ¼ cup water

Preparation Time 15 min | Cooking Time 15 min:
4 servings | 370 Calories | 31g Protein | 26g Carbohydrates | 15g Fat

Use this no-fuss recipe for a quick weeknight meal. Serve with rice and steamed broccoli for a complete meal.

• Whisk egg whites until frothy; gradually whisk in milk. Set aside.


• Sprinkle chicken with salt and pepper and dip in egg white mixture. Dredge in flour, shaking off excess.


• Cook chicken in hot oil in a large skillet over medium-high heat, stirring occasionally until chicken is lightly browned. Drain chicken on paper towels.


• Combine SPLENDA® Granulated Sweetener, Sylvia’s Secret Seasoning®, orange juice, ½ cup water and ginger in a small saucepan. Bring SPLENDA® Granulated Sweetener mixture to a boil over medium-high heat, stirring constantly.


• Combine cornstarch and ¼ cup water, stirring until cornstarch dissolves; add to SPLENDA® Granulated Sweetener mixture, stirring until mixture returns to a boil. Add chicken and cook 2 to 3 minutes. Serve immediately.

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