2 boneless skinless chicken breasts
1 1/2 teaspon salt
3 tablespoons soy sauce
3/4 cup of naturally pressed orange juice
1/2 cup brown sugar
1 orange, zest
2 tablespoons ginger root, minched
2 teaspoons garlic, pressed
1 tablespoon red chili pepper flakes (or more, to taste)
1/2 cup green onion, chopped
2 tablespoons rice wine
Cube chicken and set aside.
In a medium bowl, stir the egg, salt, pepper, and 1 tablespoon oil. Mix well and set aside.
Dip chicken pieces into egg mixture. (At this point you would normally then use the egg mixture to bread the chicken in a mix of 1/2 cup cornstarch and 1/4 cup flour, but we just used the coating as a little extra protein. Coating can be skipped entirely for even less calories.)
Add chicken to wok in small batches and cook for 3-4 minutes or until golden brown. Do not overcook chicken.
Remove chicken and set aside in a bowl.
Mix together sauce in a small bowl by combining soy sauce, orange juice, brown sugar, and orange zest (full orange). Set aside.
Heat wok. Add 1 tablespoon oil, the ginger root, garlic, crushed red chili pepper flakes, and green onions. Stir-fry until fragrant.
Add rice wine and the soy sauce mixture you previously set aside.
Add cooked chicken, stirring until well mixed.
Serve over chopped lettuce (or rice if you have the calories).