orange chicken

When yt travels, I like to make all of the foods I know he hates. He happens to hate Asian foods of all kind, which kind of sucks because I love all kinds of Asian food - Thai, Chinese, Japanese - all of it. This weekend I made orange chicken and ordered in lots of sushi - just to get my fix in. But, since I'm trying to count the cals, I kept my orange chicken on the healthy side. It was absolutely delicious. I served it over a bed of brown rice, and next to a bok choy salad and edamame. 

Here's what you'll need...
3/4 cup water
1/2 cup orange juice
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 tablespoon grated orange zest
3 tablespoons brown sugar
1/2 teaspoon ginger
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper

3 tablespoons cornstarch
2 tablespoons water

2 boneless skinless chicken breast cut into bite size pieces seasoned with salt and pepper
1 green pepper, chopped
1 tablespoon olive oil

Here's what to do... 
Heat 1 tablespoon of olive oil in a skillet and add chicken and green pepper. Cook for 5-8 minutes or until chicken is cooked through. Remove from skillet and set aside. Add all sauce ingredients into the skillet through cayenne pepper and bring to a simmer. Mix together cornstarch and water in a small bowl and add to sauce. Continue to simmer for 10 minutes longer, stirring occasionally. Add chicken and pepper to sauce and stir to coat. Serve over rice.

YUM.