Asian Orange Chicken

Ingredients

• 1 1/2 cups water
• 1 medium sized Valencia orange (juice, pulp & zest)
• ¼ cup lemon juice (fresh or bottled)
• 1/3 cup unseasoned rice vinegar
• 1 tbsp reduced-sodium soy sauce (VH brand 840mg/tbsp)
• 1 tbsp Coconut Aminos Teriyaki Sauce (280mg/tbsp)
• ¼ cup packed brown sugar
• ½ tsp fresh ginger root
• 1 garlic clove
• 4 boneless, skinless chicken breasts (cut into long slivers)
• 2½ tbsp cornstarch

Directions

1. Mince ginger root and garlic.

2. Juice the orange and cut off as much pulp as possible.

3. Pour 1½ cups water, orange juice and pulp, lemon juice, rice vinegar, sodium reduced soy sauce and teriyaki coconut aminos into a large saucepan and set over medium-high heat.

4. Stir in the orange zest, brown sugar, ginger and garlic. Bring sauce to a boil and add chicken pieces.

5. Cook for 10-15 minutes or until all the chicken is cooked through and no pinkness remains.

.6. Mix together the cornstarch and about 1/4 cup water; stir into the sauce. Reduce heat to medium low and simmer, about 5 minutes, stirring occasionally.

7. Divide into 4 portions garnish with green onion, red pepper flakes or sesame seeds.

Serve over rice or noodles.