Crispy Orange "Chicken" For Two


Makes 2 servingsPer serving: 369 cals/12g fat/56g carbs/12g protein/21g sugarPer serving with 1/2 cup riced cauliflower + 1/4 cup cooked white rice: 436 cals/13g fat/69g carbs/14g protein/32g sugar
INGREDIENTS:1/2 tablespoon canola oilAvocado oil spray2 servings Morning Star Popcorn "Chicken" or 2 servings of frozen popcorn chicken1 medium carrot, julienne 1 garlic clove, minced3/4 teaspoon grated orange zest1/2 cup orange juice8 teaspoons hoisin1 tablespoon + 1 1/2 teaspoons sugar1/8 teaspoon kosher salt1/8 teaspoon freshly cracked pepper
1. Bake "chicken" according to package directions.2. Meanwhile in a large skillet spray avocado cooking spray to coat skillet, add oil and heat over medium heat. Add carrots, cook and stir occasionally until tender, 3-5 minutes. Add garlic and zest; cook 1 minute longer. Stir in juice, hoisin, sugar, salt and pepper. Bring to a boil, reduce heat; simmer, uncovered, until thickened, 4-6 minutes, stirring occasionally to avoid sticking.3. Add chicken to skillet; toss to coat. Serve with a 1/2 cup riced cauliflower and 1/4 cup cooked rice on each dish.
Recipe is scaled down from Taste of Home.