Chinese takeout - at home (part 1).

Lately I've had a real craving for Chinese food. Since moving to the Netherlands six months ago, I've missed what I grew up calling Chinese. Sure, there's really no such thing as real Chinese food in the United States, but here it's even stranger. 'Chinese' takeout here has heavy Indonesian influences, and I don't care much for Indonesian food. So I set out on an online quest to find some good 'Chinese' recpies like I'm used to.

Orange chicken has always been my hands-down favorite at any Chinese takeout place. It's sweet, it's spicy, it's sticky and just plain yummy. This version (much lighter, using white meat chicken and skipping the usual breading and deep-frying) is absolutely delicious, mildly spicy, easy to make, and tastes just like the American Chinese food I'm used to.

Orange chicken with broccoli and steamed rice (serves 3)
Weight Watchers Points per serving: 8

3/4 cup uncooked white rice, such as jasmine or basmati
3 cups broccoli

1 tsp sesame oil
350g boneless, skinless chicken breast (2 breasts), cubed
1 Tbsp soy sauce (or tamari)
1/4 tsp black pepper
1/2 tsp sambal oelek (chili paste; found in most supermarkets)
2 tsp vinegar
1 1/2 Tbsp dark brown sugar
1 cup orange juice
1 Tbsp cornstarch or 2 Tbsp flour

Cook rice according to package or rice cooker directions. Steam broccoli.

Heat oil in a wok or large skillet over medium-high heat. Add chicken and cook until browned. Combine remaining ingredients in a small bowl and whisk thoroughly. Add to chicken mixture, stir well, and bring to a boil. Cover and simmer 6 minutes, or until chicken is well-cooked and no longer pink inside, and sauce is thick.

Serve over steamed rice, with broccoli on the side.

NOTE: For the non-spicy version, omit pepper and chili paste.