Here’s another recommended recipe we found from Good Housekeeping.
Reference Link:
Orange-Peppercorn Chicken:

Steaming chicken in Asian flavors and ingredients keeps it low-calorie and low-fat but full of flavor.

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• 4 baby bok choy (1/2 pound total)
• 4 boneless chicken breast halves
• 1 1/2 tbsp. chopped pink peppercorns
• 1 tbsp. grated orange zest
• 1/4 tsp. salt
• 2 tbsp. julienned fresh ginger
• 6 scallions
• 3 tbsp. fresh orange juice
• 3 tbsp. soy sauce
• 2 tbsp. rice vinegar
• 2 tbsp. canola oil
• 1 tbsp. minced peeled fresh ginger
• 1 tsp. minced garlic
• 1 pinch sugar

Directions

• 1. Step 1Line a 10-inch Asian bamboo steamer with baby bok choy. Rub chicken breast halves with peppercorns and orange zest, then season with salt; place on top of bok choy. Sprinkle with julienned ginger. Place bamboo cover on steamer; steam over a large pot of simmering water 8 to 10 minutes or until chicken is no longer pink in the thickest parts when slit with a knife.
  2. Step 2While chicken is steaming, make the scallion-ginger sauce: In a bowl, combine scallions, orange juice, soy sauce, rice vinegar, canola oil, minced ginger, garlic, and a pinch of sugar. Serve the chicken and bok choy with the scallion-ginger sauce.

Jeannie notes.. Above is curated for evaluation and recommendation from Good Housekeeping

Read full article here:
Orange-Peppercorn Chicken

reco low-cal