Ingredients for Sauce:
- 1/4 cup chicken stock
- 4 TB orange juice
- 2 TB lemon juice
- 1 TB rice vinegar
- 1-2 TB soy sauce [adjust to personal taste]
- 2 teaspoons grated orange zest [I had no zest :( ]
- 1 teaspoon grated lemon zest
- 2 tsp sugar
- 1/4 teaspoon powdered ginger
- 1 clove minced garlic
- 1/2 tsp sesame oil
- 1 TB chopped green onion
- 1/8 teaspoon red pepper flakes [ I don’t have any so I just added a bit of ground black pepper]
2 teaspoons cornstarch
1 tablespoon water
ADD-INS or SIDES:
2 chicken breasts, cut on bite sized cubes or thin strips
1 medium carrot, peeled and sliced thin,
2 cups broccoli florets
2 cups prepared rice
Chow Mein Noodles
Add first 13 ingredients into a small saucepan and set over medium-high heat. Bring to a boil. Remove from heat.
Heat 2 TB oil in a large skillet over medium-hi heat. stir-fry chicken 3 minutes, until no longer pink. Remove with slotted spoon and place in bowl close by.
Add carrots and broccoli to pan, reduce heat to med and cover. Cook for 3-4 minutes, [ until tender] stirring frequently.
Bring sauce back to boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Pour sauce into skillet, adding chicken back to veggie mix. Reduce heat to medium low, and simmer, about 5 minutes, stirring occasionally. Toss in green onion at last minute , stir in and serve over rice with crunchy Chow Mein noodles on top.