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Orange Chicken

Healthy and nutritious
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Servings: 2
Course: Main Course
Calories: 170
Ingredients Method Notes

Ingredients
  

  • 225 gram Chicken Breast
  • 4 gram Corn starch
  • 45 gram bell pepper
  • 30 gram Scallion
  • 100 gram Broccoli
  • 40 gram Carrots
  • 4 gram Jalapeño
Sauce
  • 70 ml/gram Orange Juice 70 I use trop50 – lower sugar
  • 30 ml/gram Rice vinegar
  • 15 ml/gram Soy Sauce
  • 0.5 teaspoon – Ginger
  • 2 teaspoon Orange peel
  • 3 gram Sugar

Method
 

  1. Chop vegetables and chicken into bite-size pieces. I like to do mine into thin strips or squares.
  2. Zest orange and mix sauce ingredients into a small bowl and set aside.
  3. Coat chicken in cornstarch. Pan-fry over medium-high heat until it is done, about 5 minutes. Set aside on a plate.
  4. Add all vegetables except scallions and cook until crunchy, 4 minutes.
  5. Add chicken, scallions, and sauce. Cook, until heated throughout and the sauce has thickened for about 3 minutes.
  6. Serve with rice and steamed veggies. Top with red pepper flakes. Feel free to add other vegetables such as snow peas or green beans.

Notes