Low‑Calorie Orange Chickenwith Sauce

1. In a large bowl, combine the diced chicken breast with baking powder, ground black pepper, and cornstarch. Toss until every piece is evenly coated.

2. Add 150 g fresh orange juice and 250 g soy sauce to the bowl, stir well, and let the chicken marinate for at least 15 minutes at room temperature.

3. While the chicken marinates, prepare the sauce: in a small saucepan, whisk together 15 g minced garlic, 15 g minced fresh ginger, 400 g diet orange juice, 150 g soy sauce, 60 g rice vinegar, and 36 g brown sugar.

4. Place the saucepan over medium‑low heat and bring the mixture to a gentle simmer, stirring occasionally. Let it thicken slightly, about 5 minutes.

5. If desired, stir in the optional 12 g orange zest, an additional 45 g minced garlic, 20 g minced ginger, 2.5 g red chili flakes, and 15 g oil for extra flavor and gloss.

6. Heat a large skillet or wok over medium heat. Add a splash of oil if the pan is dry, then add the marinated chicken in a single layer.

7. Cook the chicken, turning occasionally, until it is cooked through and lightly browned, about 8–10 minutes. Ensure the internal temperature reaches 167°F (165°F).

8. Transfer the cooked chicken to a plate and keep warm while you finish the sauce.

9. Reduce the sauce heat to low and pour it over the cooked chicken in the skillet. Toss to coat the pieces evenly; let the sauce cling for 2 minutes.

10. Serve the glazed orange chicken over the prepared 800 g cooked rice, spreading the chicken evenly across the rice.

11. Garnish each serving with a sprinkle of sesame seeds and chopped green onions.

12. Allow the dish to rest for 2–3 minutes before serving so the flavors meld.

13. Store any leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop.