Yield: 5-7 Servings about 150-200 calories. I served this on Miracle rice which is no calorie. If you serve it on rice then add this onto your calorie count.
Ingredients
Sauce:
2/3 cup orange juice
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 tablespoon orange zest
3 large cloves garlic
1 teaspoon minced ginger
optional sweetener like sugar, honey, agave, etc.
2/3 cup orange juice
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 tablespoon orange zest
3 large cloves garlic
1 teaspoon minced ginger
optional sweetener like sugar, honey, agave, etc.
Stir-fry:
3 medium sized chicken breasts cut into cubes
salt and pepper
4 tablespoons corn starch
6 cups chopped vegetables such as broccoli, carrots, celery, mushroom, snap peas,bell peppers etc.
olive oil
1/2 cup medium yellow onion, chopped
3 medium sized chicken breasts cut into cubes
salt and pepper
4 tablespoons corn starch
6 cups chopped vegetables such as broccoli, carrots, celery, mushroom, snap peas,bell peppers etc.
olive oil
1/2 cup medium yellow onion, chopped
Directions
1. Blend all the ingredients for the sauce in a blender or food processor for 10 seconds.
2. mix chicken and corn starch in a ziploc. cook chicken and onion in a pan with a small bit of oil and some chicken broth.
3. Stir Fry veggies in separate pan in some chicken broth until just tender. Combine chicken and veggies when cooked and slowly add orange sauce until until slightly thick.
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