Orange Chicken

Adapted from The Iron You's 15-Minute Chinese Orange Chicken

Ingredients
2 c. brown jasmine rice
1 T. butter
Enough water, according to package directions

2 lbs. boneless, skinless chicken breast, cut in 1/8" thick strips
2 T. corn starch
3 T. orange juice concentrate
1/2 c. rice wine vinegar
1/2 c. raw sugar
2 1/2 T. low sodium or wheat free soy sauce
1/4 t. powdered lemon peel
1/8 t. orange extract
1 T. very hot red pepper flakes
1 T. extra virgin olive oil

2-4 T. sunflower oil, divided
1/2 extra large sweet onion, sliced thinly longitudinally and cut in half latitudinally
4 large carrots, cut into coins
2 small celery stalks, finely diced
2 large orange or yellow bell peppers, sliced thinly longitudinally and cut in half latitudinally
2 green onions, sliced diagonally, ~3/8" long

Directions
Bring water to a boil with butter.  Rinse and drain rice, add to the pot and cook according to directions.

Combine the chicken with the next eight ingredients to marinate at least 30 minutes.

Heat 1-2 T. sunflower oil in a hot wok until water droplets sizzle.  Add onions, carrots, celery, bell pepper, and green onion in order, allowing some cooking with each step.  Remove sauteed vegetables to a dish.  Heat 1-2 T. sunflower oil in a hot wok until water droplets sizzle.  Drain chicken, reserving the marinade for sauce later.  Saute until white begins to show up the sides, and flip.  Saute until almost cooked through.  Add sauce and simmer until thickened.  Add veggies and combine.  Serve over rice.

Nutrition
Servings 8.0

Amount Per Serving
calories 481
% Daily Value *
Total Fat 12 g	19 %
Saturated Fat 3 g	14 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 60 mg	20 %
Sodium 804 mg	33 %
Potassium 587 mg	17 %
Total Carbohydrate 66 g	22 %
Dietary Fiber 5 g	18 %
Sugars 26 g
Protein 29 g	59 %
Vitamin A	219 %
Vitamin C	91 %
Calcium	4 %
Iron	11 %