Loved how this turned out.
I really enjoy both Sesame Chicken and Orange Chicken so I thought, why not!?!
And, it's lower in fat than most versions out there which is a major plus.
Not to mention that it's easy to make and is a one pot/skillet meal.
4 chicken breasts, cut into bite size pieces
2 carrots, sliced on the diagonal
1/2 red pepper, large chop
1/2 large onion, large chop
1/2 tsp ginger, grated or chopped
4 cloves garlic, minced
1 dried cayenne chile pepper, torn in half and seeds removed or pinch of red pepper flakes.
Whisk together sauce and set aside.
Heat a large skillet over med-high heat.
In a large plastic bag, mix together flour, cornstarch,
salt, pepper, garlic powder and baking powder. Add chicken and shake to coat.
Add oil to skillet and brown chicken pieces until golden
(in batches if necessary). No need to cook completely, they will finish in the
sauce. Remove from skillet and reserve.
To the same skillet, with more oil if needed, cook carrot,
red pepper, onion and chile pepper (can substitute a pinch of pepper flakes) for 2-3 minutes. Add garlic and ginger cooking a few
minutes more. Add back in chicken and pour over the sauce, stirring to combine.
Let simmer for a few minutes or until chicken is cooked through. Remove chili pepper before serving.
Serve over brown rice with additional sprinkling of
Labels: brown rice, ethnic, low fat, poultry, stir fry