-⅓ cup warm water

-¼ cup packed brown sugar

-2 TBS soy sauce

-2 TBS ketchup

-4-6 cloves minced garlic

-1 TBS white vinegar

-½ to 1 tsp orange peel/ or 2 TBS orange juice depending on your taste

-crushed red pepper flakes to taste

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-1 ½ lbs boneless skinless chicken, cubed

-olive oil

-2 tsp cornstarch/ 2 TBS cold water

-cooked rice

-chopped green onion for garnish 

Step 1- Stir all ingredients in the first list with the warm water in a bowl. 

Step 2- Heat olive oil and cook cubed chicken in skillet until brown, about 10-12 minutes. Pour sauce mixture over chicken. Bring to boil then reduce heat and simmer for 20-30 minutes.

Step 3- Prepare rice. Stir cornstarch and the 2 TBS cold water and stir into the chicken and sauce. Let it thicken for a few minutes. Serve over hot rice with green onions to garnish.

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We like rice bowls and stir fry but I hate the splattering mess it makes when you cook the vegetables in hot oil. I saw this recipe online and tried it. We loved it, especially the second time I made it because I made some adjustments.  And I didn’t need to clean a big mess afterward. 

The first time I made it the orange flavor was too overpowering. The next time, I used a scant tsp of orange peel and omitted the juice. You could taste the orange but it was more balanced. If you like a hint of orange, just use the orange juice and omit the peel. 

It’s tasty, and easy to make, using simple ingredients. You can also add cooked broccoli to the dish if you want to add some green. Enjoy!