Orange chicken lovers, listen up!

I don't know about you, but I love me some orange chicken. (Hello, Panda Express!) It's not the healthiest meal so we're always looking for ways to make it tasty, but low fat. I found this recipe on A Year in the Kitchen. Her presentation is much nicer than mine, but it all tastes the same, right? I also added some extra veggies like onion and mushrooms. If you don't like spicy food, cut back on the chili sauce...it was burning my mouth!

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.

Bring an inch of water to a boil, place steamer in the pot. Add in peppers, stea m for a minute, add broccoli on top, steam for 3 more minutes.

Add drained veggies to the chicken mixture, plate over rice.