This is a great stir-fry without the common fried coating on the chicken which makes it a little bit healthier. It is one of my favorite chicken dishes!
Orange Peppered Chicken:
3/4 cup water
3/4 cup orange juice
1/4 cup apple cider vinegar
2 Tbsp soy sauce
1/4 cup light brown sugar
1.5 Tbsp minced garlic
10 shakes of Tabasco
half of 1/3 cup water
2.5 Tbsp. cornstarch
2 bell peppers cut into thin strips
2 chicken breasts
1. In a medium sauce pan, add orange juice, 3/4 cup water, vinegar, soy sauce, brown sugar, garlic, & tabasco. Bring to a slow boil over medium low heat.
2. Mix the remaining water & cornstarch and set aside.
3. Over medium heat in a saute pan coated with cooking spray, saute the peppers for a few minutes until the skin begins to blister a little. Add the chicken pieces and saute until just cooked through. Turn heat down to low and continue cooking until sauce is ready.
4. Add the cornstarch mixture to the boiling orange sauce and stir constantly until it becomes thick; about 2 minutes. Remove from heat and toss with the chicken & peppers. Serve over rice.