Orange Chicken & Vegetables




½ c orange juice

2 Tbsp soy sauce

2 Tbsp rice vinegar

1 Tbsp oyster sauce

1 Tbsp orange zest

2 lg cloves garlic

1 tsp minced garlic

Optional sweetener like sugar, honey, agave, etc




1 lb chicken tenders cut into bite sized pieces

Salt & pepper

3 Tbsp corn starch

4 c chopped vegetables such as broccoli, carrots, celery, mushrooms, zucchini etc

Olive oil

½ c onion, chopped

Blend all the sauce ingredients.  Taste and add your choice of sweetener to your liking.  Heat the sauce until heated through and then set aside.

Season the chicken with salt & pepper and then add the corn starch and massage into the chicken.

If using vegetables like broccoli or carrots you can lightly steam them to a tender crisp state to be sure to cook them through.

Heat about 1 tablespoon oil in skillet .  Add the onion and chicken and cook until chicken is cooked through.  When the chicken is cooked add the remaining vegetables and stir-fry for about 2 minutes.

Slowly add a few tablespoons of sauce while stirring the vegetables and chicken. Continue to add the sauce a few tablespoons at a time, allowing about 15 seconds between each addition to allow the sauce to thicken slightly.

Serve the stir fry over rice or as we did…over vermicelli pasta.


Chicken Fried Rice

1 boneless chicken breast, diced
1 cup rice
2 cups water
1 cup frozen peas & carrots
1/4 of a medium onion, diced
1 Tbsp extra virgin olive oil
1 egg
soy sauce, to taste
sesame oil, to taste (optional)

Cook rice (I used my microwave rice cooker) and set aside.  Pour oil into skillet and saute diced chicken until cooked through.  When chicken is cooked through add diced onion and cook until translucent.  Crack in egg into skillet and scramble with chicken and onion.  Add peas & carrots and cook until completely thawed and warmed through.  Add rice to skillet and toss with all ingredients then add the soy sauce and toss and then the sesame oil and toss.  Serve immediately. Serves 4.

Finished dish!