Orange Chicken and Vegetables

I made this for Haylee's 18th birthday dinner. People were still talking about it when they were walking out the door. This is not only gorgeous to look at, but seriously good tasting and healthy.


4  boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
2  Tbs  olive oil
1  small  onion, cut into half moons
1  red bell pepper, cut into chunks
1  green bell pepper, cut into chunks
1  yellow bell pepper, cut into chunks
Salt and pepper to taste


Orange Sauce:
3/4  cup  fresh orange juice
1/4  cup  soy sauce
1/2  tsp  ginger
2  tsp  rice vinegar
1/2  cup  brown sugar
1/2  tsp  sesame oil
2  Tbs  corn starch
1  cup  chicken broth

Cut the chicken into 1- inch cubes. Heat a large skillet or wok. When it's nice and hot, add 1 tablespoon of oil and then add the chicken (add in batches so the chicken cooks evenly, you don't want to crowd the pan).

Cook chicken until it is golden all over. (About 10 minutes) While chicken is cooking, chop the peppers, making sure they are about the same size. When the chicken is golden brown, place it on a plate lined with a paper towel. Add another tablespoon of oil into the hot skillet. Add the
veggies and cook over medium high heat until crisp-tender, about 10 minutes.

While veggies are cooking, combine all sauce ingredients in a medium sized sauce pan. Whisk to combine, and bring to a boil. Once it boils it should start to thicken. When veggies are crisp, but still tender, add your thickened sauce and chicken into the pan. Stir the mixture to combine. Serve over steamed rice.