#Orange #Chicken

http://littlespicejar.com/wp-content...ge-Chicken.jpg

INGREDIENTS:
CHICKEN:
1 ½ pounds boneless skinless chicken, cut into 1-inch cubes
½ cup cornstarch
¾ teaspoon salt
3 tablespoons oil
ORANGE SAUCE:
¾ cup low sodium chicken broth
½ cup orange juice
1 tablespoons EACH: orange zest and low sodium soy sauce
¼ cup white vinegar
⅓ cup sweet orange marmalade
⅓ cup granulated sugar
2 teaspoons minced garlic
½ teaspoon EACH: ginger powder and red pepper flakes
1 tablespoon cornstarch
DIRECTIONS:
ORANGE SAUCE: Combine all the ingredients for the sauce except the 1 tablespoon of cornstarch in a medium saucepan over medium-high heat, bring the sauce to a boil, lower the heat to medium and let reduce for 7 minutes. Mix the 1 tablespoon of cornstarch with 1 tablespoon of water in a small bowl, add to the saucepan and stir until thickened, reduce the heat to low and allow the sauce to cook for 4-5 minutes. Remove from stove, allow the sauce to cool.
CHICKEN: Add the cornstarch and salt to a ziplock bag. Zip and shake to combine the two. Add the chicken pieces, seal and continue to shake until the chicken is coated. Drizzle the oil in a large skillet over medium-high heat. Add the coated chicken using a pair of tongs. Discard any remaining cornstarch. Sauté over medium heat for 7-8 minutes or until the coating browns and the chicken cooks through. Add the sauce to the pan and stir to coat well. If you’d like to add veggies, add them in now and let them heat through. Serve warm with cooked white or brown rice.
NOTES:
I always like to add defrosted peas and carrots into my orange chicken, but adding veggies is totally your call. Broccoli would be a delicious addition too!