Orange Chicken

Tangy, sweet, and full of citrus, this is a definite favorite.  Beware; however, that there will be no leftovers! If you use gluten-free soy sauce, this and most stir-fries are gluten free! (But this one is not healthy, as yummy as it is.)

Ingredients:

Sauce:

• 2+ cups orange juice (I use the pulp-free frozen concentrate kind)
• 2 good pours of soy sauce
• 1 tbs vinegar
• 3-4 tbs brown sugar
• shake of dried minced onion
• shake of garlic powder
• red chili pepper flakes (add according to desired heat)
• 1/4 cup cold water
• 2 spoonfuls cornstarch
• rice
• chicken (we use Jasmine)

Instructions:
Mix sauce and allow to simmer then get rice ready so it can also simmer on a back-burner.  Then make chicken.  Once chicken is cooked, add to sauce.  Rice should be ready at about the same time the chicken is and can be left, covered, to keep warm until ready.
     Sauce

• Mix orange juice, soy sauce, vinegar, brown sugar, onion, garlic, and pepper flakes in a pot.  Bring to a boil, stirring frequently to avoid burning.  Turn down heat to a low simmer.  Sauce will look brown.  Taste and adjust if needed--sauce should be sweet, tangy, with some kick.
• When chicken is ready, mix water and cornstarch in a cup.  Add to sauce, bring to a boil, and stir until sauce is thickened.
• Put chicken into sauce and cook on medium, stirring occasionally, until chicken is coated and gooey.
• Serve chicken over rice with extra sauce poured on top.

     Rice

• Rinse about 2 cups rice and add to 4 cups of water in a medium to large pot.  Cover and simmer over medium-low heat until rice has absorbed all the water and is tender or as instructed by package.

     Chicken

• Cut 2-4 thawed chicken breasts into bite size pieces
• Restaurant-style chicken: drench in cornstarch and fry in canola oil until golden brown. Then dump in sauce and simmer for at least 5 minutes until gooey and delicious.
• Simple chicken: Put a little bit of olive oil in a saute pan and brown chicken until cooked through and slightly golden.