Orange Sweet-and-Sour Chicken Thighs with Bell Peppers

We had this dish tonight, although I only had green peppers (no red ones) but it was still delicious. We're still in the mood for saucy, hardy dishes in this cooler spring weather. (It was 32 degrees last night!)

Orange Sweet-and-Sour Chicken Thighs with Bell Peppers

Serves 4

1-1/2 Tbsp canola oil, divided
1 pound skinless, boneless chicken thighs
1/4 tsp salt
1 cup orange juice
1 Tbsp cornstarch
2 Tbsp rice vinegar
3 Tbsp soy sauce
2 Tbsp honey
1 cup chopped onion
2 cloves garlic, minced
1 tsp fresh ginger
1 green bell pepper, cut into 1/4-inch strips
1 red bell pepper, cut into 1/4-inch strips

1. Heat 1 Tbsp canola oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt. Add chicken to pan, and cook 3 minutes on each side or until done. Remove chicken from pan, and cut into thin strips.

2. While chicken cooks, combine orange juice, cornstarch, vinegar, soy sauce, and honey, stirring with a whisk.

3. Add remaining 1-1/2 tsp oil to pan. Add onion, garlic, and ginger; saute for 1 minute. Add green bell pepper and red bell pepper strips, and saute for 2 minutes. Add orange juice mixture, and bring to a boil. Reduce heat, and simmer for 1 minute. Add the chicken to pan, and cook 1 minute or until thoroughly heated.

Serve over rice.

Comments

Trader Joe's Gluten-Free Oatmeal, Peanut Butter and Chocolate Chip Cookies

I don't have very many gluten-free cookies on my blog because quite frankly, I usually don't like gluten-free. But occasionally, I do find a good recipe and this is one that is from the back of the Trader Joe's oatmeal and it's a good one. My friend brought some over to our house last weekend when Nick and family were here for our birthday celebrations and we all loved them. My friend lives a few blocks away and we walk the neighborhood together on weekends. We can easily go 5 miles in no time, talking non-stop. She loves exploring our neighborhood as much as I do and we discover so many favorite little spots. We even found a property with a horse (or more like a pony, I should say.) The views are always quite lovely, too. Bruce and I had our thirty-ninth wedding anniversary on July 18th and I made a point of walking past the house where we had our wedding reception. I told my friend, "Thirty-nine years ago today, t...

Meatloaf by Mark Bittman

Once again, I turned on the television yesterday and saw that Mark Bittman was on the Today show and was making his version of meatloaf . This must be meatloaf season. It was surprisingly similar to the Pioneer Woman's version who was also recently on. I was a little surprised of his version because Mark Bittman is into healthy eating and has lost a lot of weight and improved his health by changing his diet which he writes about in his book, Food Matters . His meatloaf recipe also included bacon and cheese! I must be doing something wrong. The thing to remember, which he writes about in his book, is that you can eat healthy without going extreme or changing your whole life. If you don't know who Mark Bittman is, he is a food writer and a four star chef with multiple cookbooks who loves to eat but changed his food philosophy to improve his health. He tells his story in Food Matters and provides ...

Two-Bean Soup with Kale

This hearty vegetarian soup warms up chilly nights. Use any type of canned beans you happen to have on hand and add chicken or Italian sausage for a heftier dish, if you prefer. Makes 4-6 servings 3 Tbsp. olive oil 1 cup chopped onion 1/2 cup chopped carrots 1/2 cup chopped celery 1/2 tsp. salt, divided 2 cloves garlic, minced 4 cups vegetable broth, divided 7 cups stemmed, chopped kale (about 1 bunch) 2 (15-ounce) cans cannellini beans, rinsed, drained and divided 1 (15-ounce) can black beans, rinsed and drained 1/2 tsp. freshly ground black pepper 1 Tbsp. red wine vinegar 1 Tbsp. fresh rosemary or 1 tsp. dried rosemary 1. Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot, and celery, and saute 6 minutes or until tender. Stir in 1/4 tsp. salt and garlic; cook 1 minute. 2. Stir in 3 cups vegetable broth and kale. Bring to a boil; cover, reduce heat, and simme...

Sylvia's Scenario

Search This Blog