Chicken & Vegetables, with an Twist of Orange

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Once again, my favorite dishes are those one pot wonders – protein and veggies all in one! And when one is as tasty as this one, all the better! This is great for Phase 2 of the Dash diet, but sadly must be omitted during Phase 1 😦

Ingredients for stir fry:

1 lb chicken breasts, cut into bite size cubes

3 T. corn starch

LOTS of fresh cut vegetables – I used broccoli florets, shitake mushrooms, carrots, and bok choy

1/2 c. chopped onion

Ingredients for sauce:

1/2 c. orange juice

2 T. soy sauce

2 T. rice vinegar

1 T. oyster sauce

1 T. orange zest

1 clove garlic, minced

1 t. ginger, minced

Directions:

Add all the sauce ingredients into a small saucepan. Mix it well and heat it up. Set aside until ready to use.

Season the chicken with pepper and desired spices. Add the corn starch and massage the chicken to incorporate the corn starch.

Heat some olive oil in a pan and add the chicken and onions. Cook until the chicken is no longer pink.

Add the vegetables and cook a bit until the carrots are softened.

Add the sauce bit by bit, cooking it slowly until the sauce begins to thicken. Continue adding the sauce and cooking down. If the vegetables are still a little hard, reduce the heat and cover the pan until the vegetables are tender.

Serve over brown rice, quinoa, or whatever healthy grain you like.

 

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