Does anyone have a tasty, low-carb version of the popular Chinese-American dish, orange chicken? I'll love you forever if you do!

I got this idea from an America's Test Kitchen recipe called Orange-Flavored Chicken. I wanted to try the sauce mixture before trying the chicken recipe so I used it with some leftover pork roast that I had on hand. Even with all the tweaks I had to make to make it low carb, the sauce is delicious. It's not too sweet and has a nice tang from the orange zest. It has a very nice orange flavor. I've included the counts without carrots for those who don't eat them.



ORANGE PORK WITH PEPPERS
2 tablespoons oil
1 small onion, slivered, 2 1/2 ounces
2 medium carrots, julienned, 5 3/4 ounces
1 pound leftover roast pork, julienned
4 small bell peppers, julienned *
1 teaspoon xanthan gum
Sauce (see recipe below)

Heat the oil in a wok over medium-high heat. Add the onions and carrots; stir-fry just until the carrots start to lose a little of their crunch. Add the pork and peppers. Stir-fry until the pork is heated through and the peppers are tender-crisp. Sprinkle the xanthan gum over the meat and vegetables; mix well. Pour in the sauce mixture and cook until thickened.

Makes 4 servings

* I used one each green, red, yellow and orange or about 11 ounces pepper strips.

SAUCE:
1/2 cup chicken broth
1/2 cup fresh orange juice, you'll need 2 small oranges
1 teaspoon finely grated orange zest
1/4 cup white vinegar
2 tablespoons plus 2 teaspoons soy sauce
1/4 cup plus 4 teaspoons granular Splenda or equivalent liquid Splenda
1/4 teaspoon blackstrap molasses
2 cloves garlic, minced
2 teaspoons freshly grated ginger
1/8 teaspoon cayenne
1 teaspoon Polaner minced jalapeños, optional

Whisk together all of the sauce ingredients in a small bowl or 2-cup measuring cup.

With Carrots:
With granular Splenda:
Per Serving: 330 Calories; 14g Fat; 33g Protein; 18g Carbohydrate; 3.5g Dietary Fiber; 14.5g Net Carbs

With liquid Splenda:
Per Serving: 322 Calories; 14g Fat; 33g Protein; 16g Carbohydrate; 3.5g Dietary Fiber; 12.5g Net Carbs

Without Carrots:
With granular Splenda:
Per Serving: 314 Calories; 14g Fat; 33g Protein; 15g Carbohydrate; 3g Dietary Fiber; 12g Net Carbs

With liquid Splenda:
Per Serving: 306 Calories; 14g Fat; 33g Protein; 13g Carbohydrate; 3g Dietary Fiber; 10g Net Carbs

I haven't tried this version of the above recipe yet, but my friend Nancy (she goes by Nanki on this board) did and she said it was delicious:

NANCY'S ORANGE CHICKEN
2 pounds boneless chicken thighs, about 8
1 each red, yellow and orange peppers, sliced
Broccoli, optional
1 large onion, sliced
2 tablespoons oil

Marinade and sauce:
1 cup chicken broth
1/2 cup fresh orange juice
1/2 cup water
2 teaspoons orange zest
1/2 cup white vinegar
1/4 cup plus 1 tablespoon soy sauce
1/2 cup plus 8 teaspoons granular Splenda or equivalent liquid Splenda
1/2 teaspoon blackstrap molasses
4 cloves garlic, minced
4 teaspoons freshly grated ginger
1/4 teaspoon cayenne

Thickener:
1/2 teaspoon xanthan gum

Place the chicken in a large zipper bag. Combine the marinade ingredients and pour a scant 3/4 cup over the chicken. Seal the bag and knead to evenly distribute the marinade over the chicken. Marinate at least 30 minutes but no longer than 60 minutes. Drain the chicken and reserve the marinade.

Heat the oil in a wok over medium-high heat. Sauté the vegetables until tender-crisp; set aside. Add a little more oil to the wok and brown the chicken. Add the unused marinade was well as the reserved marinade and simmer the chicken about 15 minutes or until done. Remove the chicken from the wok. Thicken the sauce with xanthan gum then return the chicken and vegetables to the wok and heat through.

Makes 8 servings

With granular Splenda:
Per Serving: 148 Calories; 7g Fat; 10g Protein; 12g Carbohydrate; 2g Dietary Fiber; 10g Net Carbs

With liquid Splenda:
Per Serving: 140 Calories; 7g Fat; 10g Protein; 10g Carbohydrate; 2g Dietary Fiber; 8g Net Carbs

WOW, that looks good! I can't wait to make it the next time I actually have access to a stove...!