Spicy Orange Chicken with Rice
2 boneless, skinless chicken breasts, cubed
1 head of broccoli
2 bell peppers in a 1” dice
For the Sauce:
1/2 cup fresh orange juice
Zest of 1 orange
1/2 cup soy sauce
1 tbsp. thai chili sauce
1 clove of garlic, grated
1/2” ginger root, grated
1 tbsp. cornstarch
2 tbsp. sugar
Prepared brown rice
Mix all sauce ingredients in a bowl, whisk and set aside.
Bring a nonstick wok to medium-high heat. Add 1 tbsp. evoo, then toss in chicken seasoned with salt and pepper. Cook for 3-4 minutes, until brown, toss around until almost cooked. Add in sauce, and turn to low. Let sauce thicken and cook chicken through.
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