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Sweet and Spicy chicken stir fry


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  • 1 pound chicken thighs
  • 2 TBS cornstarch, divided
  • 1/4 cup water
  • 3 TBS orange juice concentrate
  • 2 TBS soy sauce
  • 2 TBS sugar
  • 1 TBS chili garlic paste
  • 2 TBS white vinegar
  • 4 cloves garlic, peeled, minced
  • 1/2 tsp ground ginger
  • 2 TBS canola oil, divided
  • 1 cup cubed red bell pepper
  • 1 cup lengthwise sliced baby carrots
  • 3 1/2 cups cooked brown rice, prepare without salt and oil
  • 1/3 cup sliced green onions


Servings 5


Step 1

Cut chicken into bite size pieces, place in a bowl, an toss with 1 TBS cornstarch, set aside.

In a small bowl, whisk together water, orange juice soy sauce, sugar, chili paste, vinegar, garlic, ground ginger, and remaining TBS cornstarch, set aside.

In a large skillet, heat 1 TBS oil over medium-high heat. Add chicken and stir fry until no longer pink, about 3 minutes. Remove chicken and keep warm.

Place remaining TBS oil in Stillwater red peppers and carrots and stir fry 2-4 minutes. Return chicken and add orange juice mixture, stirring constantly allowing sauce to thicken and coat chicken and vegetables, about 4 minutes. Remove from heat and top with green onions.

Each serving consists of about 3/4 cup orange chicken over 2/3 cup brown rice.

WW 11 points per serving


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