Orange Chicken and Veggies

Homemade oriental food is always fun, and this recipe makes a flavorful, healthy-tasting dish that includes lots of veggies. (Don't worry, I mean "healthy-tasting" in a good way!) We recommend serving it with rice.

Ingredients:

- 1 tablespoon plus 1/3 cup cornstarch, divided
- 1 cup orange juice
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper

- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 3 tablespoons olive oil, divided

- 2 1/2 to 3 1/2 cups vegetables (the recipe suggests 1 1/2 cups fresh sliced carrots plus 1 cup chopped green pepper; we also added about 1 cup of chopped fresh broccoli)
- 1/2 cup chopped onion

Directions:

In a small bowl, combine 1 tablespoon cornstarch, orange juice, soy sauce, sugar, salt, and pepper. Set aside.

Place the remaining 1/3 cup cornstarch in a bowl. Coat each piece of cubed chicken in cornstarch.

Add 2 tablespoons olive oil to a large skillet. Over medium heat, cook the chicken for 7-9 minutes or until juices run clear. Remove the chicken from the skillet.

Add 1 tablespoon olive oil to whatever oil remains in the skillet. Saute the carrots for 2 minutes. Add the green pepper and onion (add additional vegetables as desired) and saute for 2 to 3 minutes or until the veggies are crisp-tender.

Stir the prepared orange juice mixture, then add it to the pan. Bring to a boil. Cook and stir for 2 minutes, or until sauce is thickened.

Return chicken to the skillet and heat through.

Serve with rice, if desired.