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.