Orange Chicken & Vegetables

Orange Chicken and Vegetables

1 tablespoon sesame oil
½ cup chopped onion
4 cloves of garlic, minced
3-4 cups chopped vegetables (I used broccoli, bok choy, peppers)
1 pound ground lean chicken or turkey (or lean pork or beef)
1 tablespoon cornstarch

Sauce:
3/4 cup orange juice
1 tablespoon orange zest (optional)
4 tablespoons tamari (if GF) or soy sauce
2 tablespoons rice wine vinegar
2 tablespoons honey
2 teaspoons fresh ginger, minced (or ½ teaspoon ground ginger)
⅓ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper

To serve:
Cooked rice or cauliflower rice
Fresh cilantro or green onion (both optional)

In a large saute pan over medium heat, add the sesame oil, then the onion, garlic, and vegetables. Cook, stirring regularly, for about 5-8 minutes, or until the vegetables have softened and have begun to brown a bit.

While the vegetables are cooking, you can combine all the ingredients of the sauce and stir/mix well.

Once the vegetables are softened, add the ground chicken, and cook until no longer pink. 

Reduce the heat to low.  Sprinkle the cornstarch over the chicken and vegetables, stirring so it is well distributed.

Give the sauce a quick stir/mix and pour over the entire mixture, and stir well. Bring to a simmer or until the sauce thickens a bit.  Serve immediately over rice.

Serves 4.