Orange Chicken and Rice

If this journey of {eating clean} is going to work, I am going to have to put in the work to get educated on some of my favorite restaurant menu items. I've been doing my best to do just that and bring new and flavorful {clean} meals to my family. I've always loved eating Asian inspired meals at restaurants, but rarely have they made it to the dinner table without them being overly processed and full of fat.

Below is my take on the ever popular orange chicken and rice.

Orange Chicken with Rice

Ingredients:

• 3 chicken breast (1/2 in. cubes)
• 1 tsp rice vinegar
• 1 c orange juice
• 2 tsp fresh ginger (grated) or 1/2 tsp powdered ginger
• 2-3 garlic cloves (minced)
• 2 Tbsp {low sodium} soy sauce
• 1/3 c honey
• 1 tsp garlic chili sauce
• 1 tsp orange zest (grated)
• 1/2 c {low sodium} chicken stock or water
• 2 red bell peppers (chopped into bite size pieces)
• 2 green onions (chopped)
• 2 tsp cornstarch
• 2-3 tsp olive oil
• 1/4 cup water

1)  Dissolve cornstarch in water and pour over chicken cubes. Toss to coat.

2)  Heat the oil in a large pan to medium heat. Add chicken and cook for approx. 3-5 min, stir occasionally. You want the chicken to become brown on the outsides.

3) Add red bell peppers and cook an additional 3-5 minutes. Then, transfer chicken/vegetable mixture to a bowl.

4) In a separate bowl, mix the rice vinegar, soy sauce, orange zest, orange juice, ginger, garlic, chicken stock, garlic chili sauce and honey. Add to the hot pan.  Bring to a boil and cook for 5 minutes or until the sauce reduces by half. Stir often. 

5) Add chicken/vegetable mixture to sauce and stir. Cook for an additional minute. 

6) Pour over rice, top with green onion and serve.

RICE:  I use premium long grain brown rice (no instant). I find it's easiest to fill a large pot with water and add 1 cup of rice. Bring to a boil. Cook 35-45 minutes(depending on type). Drain and then serve. Just like you would with other types of pasta.


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