1 cup 100% orange juice (bottled or fresh squeezed)
Peel from 1/2 orange, sliced into very thin strips
2 tbsp low-sodium soy sauce*
3 cloves garlic
1 tbsp grated fresh ginger
2 tsp red pepper flakes
4 tsp corn starch**
for the orange peel chicken:
2 tsp Chosen Foods spicy sesame oil***
2 boneless skinless chicken breast, cut into 1-inch cubes
Pinch freshly cracked black pepper
2 medium carrots, thinly sliced
1 cup snow peas
1/2 cup frozen edamame, thawed
Sliced green onions
Cooked brown rice, cauliflower rice or quinoa
In a medium bowl, whisk together sauce ingredients. Set aside.
Heat a large nonstick skillet over medium heat. Add oil. Season chicken with salt and pepper and add to skillet, stirring occasionally so that all sides get browned. Continue cooking until chicken is cooked through, 5-8 minutes. Remove from chicken from skillet and set aside.
Add carrots, snow peas and edamame to skillet and cook, stirring, until carrots are softened, about 5 minutes. Add chicken back to the skillet and pour in sauce. Cook until sauce is thickened, about 5 more minutes. Sprinkle with green onions before serving.
Serve with cooked brown rice, quinoa, or cauliflower rice.