ORANGE CHICKEN

1 cup orange juice (reserve 2 Tbls. to mix w/cornstarch)
1/4 cup low-sodium soy sauce
1/4 to 1/3 cup sugar (preferably Turbinado), to taste
2 Tbls. wine (I used white merlot, but use whatever you have on-hand)
1/2 tsp. red pepper flakes (more or less, depending on how hot you like your dish)
Zest of 1 orange, divided in half
1 Tbls. cornstarch
1 Tbls. olive oil
3 chicken breasts (preferably pre-cooked), thinly sliced
Veggies of your choice, approximately 2-3 cups (I use onion, red pepper, carrots, broccoli, & shredded cabbage)
2 cups hot, cooked brown rice

In small saucepan, combine orange juice, soy sauce, sugar, wine, red pepper flakes, & half of the orange zest. Bring to a boil, then simmer for 5-8 minutes. Keep warm.

Meanwhile, heat oil in large skillet. (If using uncooked chicken, stir-fry it for 2 minutes, then add veggies. Pre-cooked chicken will be added later.) Add veggies--I add broccoli & cabbage after other veggies have been cooking for about 3 minutes--and stir-fry until tender-crisp. Add chicken & remaining half of orange zest. Stir-fry just until chicken is heated through. At this point, everything can be kept warm until ready to serve.

When ready to serve, mix remaining 2 Tbls. orange juice into cornstarch. Stir until smooth. Add to sauce & bring back to a boil. Reduce to simmer, & cook until slightly thickened. Do not overcook, or sauce will become a thick gel. Thin with water or orange juice if necessary.

Spoon rice onto plates. Top with stir-fry mix, & spoon desired amount of sauce over all. (You may mix sauce into stir-fry mix, but since some people like more sauce than others, you may wish to let everyone add their own sauce.)

Serves 4.