Recipe: Orange Sweet and Sour Chicken Thighs with Bell Peppers

ORANGE SWEET AND SOUR CHICKEN THIGHS WITH BELL PEPPERS

1 (3 1/2 ounces) bag boil-in-bag long-grain rice
1 1/2 tablespoons canola oil, divided use
1 pound skinless, boneless chicken thighs, washed, patted dry (can use breasts)
1/4 teaspoon salt
1 cup orange juice
1 tablespoon cornstarch
2 tablespoons rice vinegar
3 tablespoons low-sodium soy sauce
2 tablespoons honey
1 cup chopped onion
1 teaspoon bottled minced garlic
1 teaspoon bottled minced fresh ginger
1 green bell pepper, cut into 1/4-inch strips
1 red bell pepper, cut into 1/4-inch strips

Cook rice according to package directions, omitting salt and fat.

While the rice cooks, heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt.

Add chicken to skillet and cook 3 minutes on each side or until done. Remove chicken from pan and cut into thin strips; set aside.

Whisk together the orange juice, cornstarch, vinegar, soy sauce and honey; set aside.

Add the remaining 1 1/2 teaspoons oil to the skillet. Add onion, garlic, and ginger; saute for 1 minute.

Add green bell pepper and red bell pepper strips and saute for 2 minutes.

Add orange juice mixture and bring to a boil. Reduce heat, and simmer for 1 minute.

Add the chicken to the pan and cook 1 minute or until thoroughly heated.

Serve over rice.

Makes 4 servings
Source: Cooking Light magazine, January/February 2005