Stir water into cornstarch until smooth. Set aside.
Heat cooking oil in large frying pan on medium-high. Add chicken. Cook for about 5 minutes, stirring occasionally, until browned.
Combine remaining 7 ingredients in small bowl. Add to chicken. Stir. Bring to a boil. Reduce heat to medium-low. Cover. Simmer for about 6 minutes until chicken is no longer pink inside and carrot is tender-crisp.
Stir cornstarch mixture. Add to chicken mixture. Heat and stir for about 1 minute until sauce is boiling and thickened.
Serving
Suggestions
4 servings, each: 223 calories, 7.5 g fat (2.6 g mono, 1.9 g poly, 1.7g sat), 16 g carb, 1 g fiber, 23 g protein, 198 mg sodium.
Originally Submitted
1/13/2008
0 Out of 5 from
0 reviews
You can add this Sweet Orange Chicken recipe to your own private DesktopCookbook.
