Back

Orange Ginger Chicken

Print

Ingredients

1 teaspoon sesame oil

1 tablespoon vegetable oil

4 skinned, bonelss chicken breasts

3 tablespoons low sodium soy sauce

1 tablespoon fresh ginger, minced

1/4 cup orange marmalade

1 cup orange juice

1 tablespoon corn starch

1 bell pepper, thinly sliced (may be red, green, or yellow)

1 small onion, thinly sliced

1 carrot, thinly sliced

2 cloves, minced garlic

1/4 cup frozen peas

dash of red pepper flakes

Directions

Heat oils in a nonstick skillet over medium heat. Add chicken, cook for 4-6 minutes on each side (depending on the size of breasts) or until chicken is done. Remove chicken from pan and keep warm. Add carrots, onions, garlic, and peppers to pan. Saute until crisp tender. Place chicken back in pan. Add orange marmalade, red pepper flakes and soy sauce. Mix corn starch with orange juice. Add to chicken and vegetables. Cook until sauce thickens. Add frozen peas, stir.
May be enjoyed over rice.