Orange Chicken

If this appears tedious, trust me when I say that it isn't that crazy.  Even I am willing to whip it up after a long day at work.  It helps that it is so stinking tasty if you're a Chinese food lover.  As always, don't be afraid to play with the recipe.  Add whatever veggies you like, make it work for you. 

SAUCE
3/4 cup orange juice
1/2 cup chicken broth
3 T. Veri Veri Teriyaki sauce
1 T. rice vinegar
1 t. seasame oil
1/2 t. white pepper
3 t. corn starch
sea salt, to taste


CHICKEN and VEGGIES
approx. 2 lbs. boneless, skinless chicken breasts - cut into bite-sized pieces
pinch of sea salt
dash of pepper
3 T peanut oil

dried red chilies, to taste
6 cloves garlic, minced
ginger powder, to taste
4 green onions, chopped (green and white parts)
mushrooms
large red pepper, sliced and bite-sized
pineapple chunks, in natural 100% juice
1 T. minced orange zest

brown rice

1. Combine all ingredients for sauce and set aside.
2. Lightly season bite-sized chicken pieces with salt and pepper.  *Add a dash of cayenne pepper if you're a fan of spice!
3. Heat skillet (hubby is having a love affair with his cast iron) with 2 T. peanut oil.
4. Add chicken when skillet is ready.
5. When chicken is golden brown, remove and set on plate covered with a paper towel to soak up excess oil.
6. Add 1 T. peanut oil, if needed, and red chilies and minced garlic .
7. Lightly saute until blended and aromatic
8. Add ginger powder, chopped green onions, mushrooms, and red pepper.
9. Continue sauteing until blended.
10. Add pineapple, orange zest, orange sauce, and chicken.
11. Stir fry until sauce thickens.
12. Serve on a bed of rice.

A side of broccoli makes the whole thing even tastier!