Orange chicken stir fry *REVISED*

Orange chicken stir fry
 Serves 4


 1 LB  boneless, skinless chicken breasts, cut into 1 or 2" cubes

• 1/2 cup warm water
• 1/3- 1/2 cup packed brown sugar
• 2 TB orange juice
• 2 TB soy sauce
• 1 TB ketchup
• 1/4 tsp garlic powder
• 1/8 teaspoon Chinese five-spice powder
• 2 tsp grated orange peel
• 1 heaping TB orange marmalade *yummy optional add-in*

1 TB green onion (chopped- for garnish)

1/8 teaspoon red pepper flakes *optional*

Cooking Instructions:

1. In a bowl, stir together sauce ingredients until the sugar has dissolved and the mixture is well combined.
2. Dip cubed chien in bit of cornstarch [ I just put about 1/2 cup in a large baggie with the cubed chicken and shook it up to coat everything]
3. Heat 2 TB oil in a large skillet or wok over medium-hi heat, stir-fry the chicken until the outside is golden brown and the inside is no longer pink, [5 minutes]. Add veggies if you're gonna and pour the sauce mixture over the everything. Bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.

If desired, add red pepper flakes and garnish with green onions. 

 For mine I added one thin sliced carrot and a fat handful of whole green beans, but it would be great with a cup or 2 of broccoli too. I'm not a big rice eater, but it would have been mighty tasty with some if I'd thought in advance to make it. Next time.