missyinacage
Member
1 1/2 lbs Boneless Skinless Chicken Breast, cubed
1 T Olive Oil (or Non-Stick Cooking Spray)
3 T Green Onion, Chopped
1 Clove Garlic, Minced
1 t. Cayenne Pepper or Chili Powder (you can sub. Red Pepper Flakes to taste)
1 Strip Orange Zest (which is just a strip of the orange peel, ideally without any white)
1/4 C Sugar Substitute (or sugar if that's how you roll)
1/4 t. Ground Ginger
3 T Chicken Broth
3 T Rice Vinegar (White or Wine Vinegar are fine)
1/4 C Soy Sauce
2 t. Sesame or Peanut Oil
2 T. Cornstarch
1/4 C. Water
Saute Chicken cubes in olive oil (or non stick spray). Set to side. Crank up the heat on the skillet and add Onion, Garlic, Orange Zest and Cayenne Pepper. Cook for about a minute. Add Sugar Sub., Vinegar, Soy Sauce and Sesame Oil. Bring to a boil. Mix Cornstarch with Water and add to skillet. Bring back up to a boil and cook a few minutes until sauce starts to thicken. Lower heat and add chicken back into the skillet. Serve with Rice.
1 T Olive Oil (or Non-Stick Cooking Spray)
3 T Green Onion, Chopped
1 Clove Garlic, Minced
1 t. Cayenne Pepper or Chili Powder (you can sub. Red Pepper Flakes to taste)
1 Strip Orange Zest (which is just a strip of the orange peel, ideally without any white)
1/4 C Sugar Substitute (or sugar if that's how you roll)
1/4 t. Ground Ginger
3 T Chicken Broth
3 T Rice Vinegar (White or Wine Vinegar are fine)
1/4 C Soy Sauce
2 t. Sesame or Peanut Oil
2 T. Cornstarch
1/4 C. Water
Saute Chicken cubes in olive oil (or non stick spray). Set to side. Crank up the heat on the skillet and add Onion, Garlic, Orange Zest and Cayenne Pepper. Cook for about a minute. Add Sugar Sub., Vinegar, Soy Sauce and Sesame Oil. Bring to a boil. Mix Cornstarch with Water and add to skillet. Bring back up to a boil and cook a few minutes until sauce starts to thicken. Lower heat and add chicken back into the skillet. Serve with Rice.
