Spicy Orange Chicken

Ingredients:

• 3 boneless, skinless chicken breasts (cut in bite size pieces)
• 2 Tbsp corn starch
• 1 teaspoon olive oil
• 8 baby carrots cut in thin strips
• 1 green pepper cut in thin strips
• 4 Tbsp sugar free Orange Marmalade
• 3 Tbsp reduced sodium soy sauce
• 2 medium size Naval Oranges
• 2/3 tsp minced ginger (from jar) (use half if you don’t want too spicy)
• 1 tsp rice vinegar
• 1/2 tsp of sesame oil
• 1 Tbsp brown sugar
• 1/2 tsp crushed red pepper flakes (use half if you don’t want too spicy)
• 1/4 tsp lemon juice
• Optional: green onion and sesame seeds for garnishing

Tools needed:

• Non-stick Covered Wok or fry pan
• Covered plastic bowl/dish
• Mixing bowl
• Manual juicer
• Grater
• Slotted spoon

Directions:

1. Add chicken pieces and cornstarch to a covered plastic dish.
2. Shake around until chicken is coated with cornstarch.
3. Add olive oil to Wok and heat at medium high temperature until a drop of water bounces when added to the oil.
4. Place chicken pieces in Wok and cook until golden brown, making sure to stir around and flip to get all sides. Depending on size of Wok, this may need to be divided into batches to cook. (if chicken is getting too brown and not cooked enough inside, lower temperature and put lid on for a few minutes.
5. Once the chicken has been cooked, remove with slotted spoon, place in bowl and set aside.
6. Add carrots and green pepper to the Wok over med-high heat and stir for a couple of minutes. Remove from heat and set aside.
7. Take the two oranges and grate the outsides of both, creating orange zest. (Should yield 1 to 2 Tbsp of zest.)
8. Cut both oranges in half and using manual juicer, squeeze out all the liquid. (Should yield approximately half a cup.)
9. In mixing bowl, add marmalade, orange juice, soy sauce, ginger, rice vinegar, sesame oil, brown sugar, crushed red peppers and orange zest, mix well and taste to see if it needs any adjusting.If too sweet, I add a bit of lemon juice to temper it.
10. Put Wok back on hot burner and add chicken pieces back in with the veggies. Stir a couple of times while heating.
11. Pour the sauce in the Wok. Stir to coat the chicken with the sauce.
12. At this point, the sauce will be watery and thin. Turn the heat to med-high and keep stirring. The cornstarch on the chicken pieces will help the sauce thicken. Once the sauce has reached your desired consistency, remove from heat. 
13. When serving, sprinkle with sesame seeds and chopped green onion.
14. Serve with veggies or plain brown rice.