Healthy Chinese

For dinner tonight, I wanted to try out making a healthy orange chicken. I’m much more comfortable with making up asian dishes since I’ve been doing a lot of experimenting and reading. Orange chicken seems healthy, but it’s usually dredged in flour and stir fried, so it can be oily. I decided not to fry the chicken, and to make it with a healthier sauce. I always get steamed chicken and broccoli when we get Chinese take out, so I combined broccoli and peppers, and served it over brown rice. Please enjoy my take on a lighter orange chicken.

Spicy Orange Chicken with Broccoli and Peppers

2 boneless, skinless chicken breasts, cubed

1 head of broccoli

2 bell peppers in a 1” dice

For the Sauce:

1/2 cup fresh orange juice

Zest of 1 orange

1/2 cup soy sauce

1 tbsp. thai chili sauce

1 clove of garlic, grated

1/2” ginger root, grated

1 tbsp. cornstarch

2 tbsp. sugar

Prepared brown rice

Mix all sauce ingredients in a bowl, whisk and set aside.

Bring a nonstick wok to medium-high heat. Add 1 tbsp. evoo, then toss in chicken seasoned with salt and pepper. Cook for 3-4 minutes, until brown, toss around until almost cooked. Add in sauce, and turn to low. Let sauce thicken and cook chicken through.

Bring an inch of water to a boil, place steamer in the pot. Add in peppers, steam for a minute, add broccoli on top, steam for 3 more minutes.

Add drained veggies to the chicken mixture, plate over rice.