@zippy_lifts: MERRY CHRISTMAS I GOT YOU THIS CHICKEN 🤶🤶 INGREDIENTS ———————————— CHICKEN - 2.5 lbs boneless skinless chicken breast - Salt, pepper, garlic powder - Cooking spray ORANGE SAUCE - 2 cups reduced-sugar orange juice - Zest from 3 oranges - 5 tbsp sugar-free apricot preserves - 5 tbsp low-sodium soy sauce - 2 tbsp rice vinegar - 3 tsp fresh grated ginger - 6 cloves garlic, minced - 3 tbsp zero-cal sweetener (adjust to taste) - 3-4 tsp cornstarch - Red pepper flakes (optional) RICE (DRY WEIGHT) - 1½ cups dry jasmine or white rice - 3 cups water - Pinch of salt (optional) ———————————— INSTRUCTIONS ———————————— 1) COOK THE RICE - Rinse rice until water runs mostly clear. - Add rice, water, and salt to saucepan. - Bring to a boil. - Reduce to low, cover, simmer 12–15 minutes. - Remove from heat, rest 5 minutes covered, fluff. - Yields ~4½ cups cooked rice (¾ cup per serving). 2) COOK THE CHICKEN - Cut chicken into ~1-inch pieces. - Season with salt, pepper, garlic powder. - Air fry at 400°F for 12–14 minutes (shake halfway) OR pan-sear in nonstick skillet with cooking spray. - Cook to 165°F internal. 3) MAKE THE SAUCE - In a saucepan, whisk all sauce ingredients EXCEPT cornstarch slurry. - Bring to a gentle simmer. - Add cornstarch slurry. - Simmer 2–3 minutes until thick and glossy. 4) COMBINE - Add cooked chicken to sauce. - Toss to coat evenly. - Simmer 1–2 minutes so sauce clings. ———————————— FOR FULL RECIPE ———————————— Calories - 3269 Fat - 40.5G Carbs - 363.3G Protein - 375.7 PORTION INTO HOWEVER MANY SERVINGS YOUR DIRTY LITTLE MINE PREFERS #mealprepideas #GymTok #fyp

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Tuesday 15 September 2026 21:30:00 GMT