Orange Chicken Lettuce Wraps with Ginger Spritzer


1 protein – 3 vegetables – 1 starch – 1 fruitchicken_wrap

I’m so thrilled to offer this week’s recipe to my SlimGenics friends because it’s a dish that someone requested from me a long time ago while experiencing a mean craving for Chinese food, and, in particular, orange chicken. Why did it take so long? Because I needed about six revisions to get it right!

Funny enough, I’m not a huge fan of Chinese food. We never had it very often, mostly because I knew even before starting SlimGenics that Chinese food, although marketed as healthy, really is not good for you. Most of it is heavily breaded and cooked in tons of oil. They use ingredients like MSG and sugar in copious amounts, and while you think you’re sitting down to a healthy meal, you are setting yourself up for a diet disaster.

And you’re hungry again an hour later–right???

That being said, my daughter is a huge fan of orange chicken. I am a huge fan of lettuce wraps. So this week we have Orange Chicken Lettuce Wraps. Enjoy these for dinner or even as a party food. And this week’s bonus is a specialty beverage–YAY! As I was making these the first time, I ended up with a little bit of orange juice and just threw it into a diet ginger ale. It was so tasty that this is now one of my favorite treats.

I hope you enjoy this solution to your next craving for Chinese food!

–Kim K.



  • 1/2 C. cooked brown rice
  • 2 oranges
  • 1 Tbsp. rice vinegar
  • 1 tsp. cornstarch
  • 1 Tbsp. Splenda® brown sugar blend
  • 1 tsp. fresh ginger, finely minced or grated
  • 12 oz. chicken breast, sliced in half lengthwise and then crosswise into thin strips
  • 10 green onions, sliced on the diagonal into 1/2 inch pieces
  • 1 clove garlic, minced
  • Large pinch of dried crushed red pepper
  • 1/2 tsp. Morton® Lite Salt
  • 1/4 tsp. freshly ground pepper
  • 25 snow peas
  • 1 C. bean sprouts
  • 1 head of butter lettuce, leaves separated, washed, and spun dry
  • 12oz. diet ginger ale

Zest one of the oranges to remove about 1 teaspoon of peel. Juice orange and strain juice to remove solids. Pour 1/4 cup of the freshly squeezed orange juice into a small bowl. If there is any remaining juice, set it aside and reserve it for the spritzer.

To the orange juice in the bowl, add the vinegar and cornstarch. Whisk until cornstarch is dissolved, then add reserved orange zest, Splenda brown sugar and ginger.

Sprinkle chicken pieces with salt and pepper.

Heat a large wok or nonstick skillet over high heat. When hot, spray generously with zero-calorie cooking spray and add chicken, stir-frying until chicken is cooked through, about 3-4 minutes. Add green onions, garlic and crushed red pepper. Stir-fry 30 seconds. Add snow peas, bean sprouts and juice mixture. Toss until the sauce thickens and comes to a boil, and peas are crisp-tender; about 2 minutes. Add rice and remove from heat. Season with salt and pepper.

Slice remaining orange into wedges and arrange on plate with butter lettuce. Pour ginger ale into glasses over ice and add remaining orange juice, dividing equally. Divide chicken mixture between two bowls. To serve, scoop chicken mixture into lettuce leaves, wrap and eat.

Makes 2 servings