I have thoroughly enjoyed my break but the reality of work and full time mom-hood is back. Dinner can be a challenge during the week especially if I have unexpected work related meetings. My husband and I discussed numerous ways we can save a few dollars in 2012. We both decided to stick to only eating out once a week. This will not only help with our wallets, but with our healthy eating challenge as well.

I love when I can create a dish that is a play on some of our favorite take out dishes. Tonight I was able to create a dish that was a close second to one of my favorite Chinese take out dishes , Orange Chicken. This figure friendly version eliminates the need for deep frying but still has all the great flavors of your favorite Chinese Take Out spot.

Orange Ginger Chicken

Ingredients:
2 Tbsp ginger root, freshly grated, or less to taste
2 clove(s) (medium) garlic clove(s), minced
1/2 cup(s) hoisin sauce
1/4 cup(s) orange juice
2 Tbsp low-sodium soy sauce
1/4 tsp black pepper
1 tsp of Corn Starch
1 pound(s) uncooked boneless, skinless chicken tenders cut into chunks
1/4 cup of Gluten Free Chicken Coating

Instructions:
In a medium glass bowl, combine ginger, garlic, hoisin sauce, orange juice, soy sauce and pepper; and corn starch- Set Aside.

Add chicken and coating to quart size zip lock bag and shake to coat chicken with coating. Remove chicken from bag.

Swirl oil into pan or Wok. Place chicken into Wok and cook for 10 minutes or until chicken is browned and cooked through . When chicken is finished pour reserved marinade into pan and coat. Bring sauce to boil over high heat; then reduce to low simmering chicken and sauce for 5 minutes.

Serve chicken hot over brown rice and veggies.

For my WW girls……Points +: 7 for cup of chicken and sauce

This weekend I plan on working hard in the kitchen to create some new family favorites. Do you have any plans?

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