Sweet and Spicy chicken stir fry

By KimberlyB

Ingredients

• 1 pound chicken thighs
• 2 TBS cornstarch, divided
• 1/4 cup water
• 3 TBS orange juice concentrate
• 2 TBS soy sauce
• 2 TBS sugar
• 1 TBS chili garlic paste
• 2 TBS white vinegar
• 4 cloves garlic, peeled, minced
• 1/2 tsp ground ginger
• 2 TBS canola oil, divided
• 1 cup cubed red bell pepper
• 1 cup lengthwise sliced baby carrots
• 3 1/2 cups cooked brown rice, prepare without salt and oil
• 1/3 cup sliced green onions

Preparation

Step 1

Cut chicken into bite size pieces, place in a bowl, an toss with 1 TBS cornstarch, set aside.

In a small bowl, whisk together water, orange juice soy sauce, sugar, chili paste, vinegar, garlic, ground ginger, and remaining TBS cornstarch, set aside.

In a large skillet, heat 1 TBS oil over medium-high heat. Add chicken and stir fry until no longer pink, about 3 minutes. Remove chicken and keep warm.

Place remaining TBS oil in Stillwater red peppers and carrots and stir fry 2-4 minutes. Return chicken and add orange juice mixture, stirring constantly allowing sauce to thicken and coat chicken and vegetables, about 4 minutes. Remove from heat and top with green onions.

Each serving consists of about 3/4 cup orange chicken over 2/3 cup brown rice.

WW 11 points per serving