Chinese take-out is something I miss a ton when I diet. I was so excited to find Walden Farms Orange Marmalade, in hopes that I could make a healthy version of a favorite. Coconut Aminos also helped cut a lot of the sodium that Chinese food tends to have. Orange chicken is typically battered, fried and coated in sugar. Translation: carbs, fat and then more carbs. That wasn’t going to work during a diet, so had to do some tweaking.
I used a large wok for this recipe, but you can use a large frying pan. The wok got better results for me because of the ability to move the contents in the round bottom more easily. This allowed me to cook the food at a higher temp without the worry of burning it.
How I Lightened It Up
- The first, and major, difference is the choice to sauté the chicken rather than fry it. This step eliminated a ton of fat and carbs from your typical orange chicken.
- Next, the calorie free orange marmalade. This is the key ingredient that cut a significant number of sugars, and therefore, carbs. This gave me the opportunity to add more protein as well.
- Finally, the lo mein. Cutting the pasta serving in half and replacing it with stir-fried cabbage achieves a similar volume with fewer carbs and more fiber.
How the Macros Compare
The final weight for my recipe ended up with about 12.5 ounces, check out the macro differences between 13 ounces of a similar dish at a chain restaurant and this one. I was able to add a ton of protein and cut carbs and fat both by close to 75%. That’s bananas, you guys!
Please let me know what you think of this recipe in the comments section below! As always, please tag us with #eatwellliftwell if you take any foodstagrams of the recipe. If you’re interested in another low calorie version of a fast food favorite, check out my Nacho recipe! Enjoy!
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