INGREDIENTS:
- ¾ cups Tomato Sauce
- 1 ½ teaspoons zest Orange
- 3 tablespoons Orange Juice
- ⅓ cups Chicken Broth/Stock
- 3 tablespoons Brown Sugar
- 2 tablespoons mince Garlic, Cloves
- 1 tablespoon Sriracha Sauce
- 1 tablespoon Soy Sauce
- ¼ teaspoons Red Pepper Flakes
- ¼ teaspoons Black Pepper
- ¾ cups Flour, All-Purpose
- 2 tablespoons Cornstarch
- 1 teaspoon Garlic Powder
- 2 teaspoons Onion Powder
- 2 cups dice Chicken, Boneless Breasts
- 4 tablespoons Olive Oil
- 1 cup Edamame, Shelled, Frozen
- ¾ cups drain Sliced Water Chestnuts, Canned
- ¼ cups dice Green Onion (Scallion)
INSTRUCTIONS:
- In a medium mixing bowl, stir together tomato sauce, orange zest, orange juice, chicken broth, brown sugar, minced garlic, sriracha, soy sauce, red pepper flakes and black pepper. Set aside.
- Place flour, cornstarch, garlic powder, and onion powder into a large plastic zip-top bag, add chicken breast cubes, seal bag and shake to coat chicken pieces thoroughly.
- Heat olive oil in a large skillet over medium heat, keeping in mind that the entire amount may not be used. Start with a few Tablespoons and add more as needed.
- Working in batches to avoid overcrowding, shake excess flour mixture off of chicken pieces and sauté chicken until browned and cooked through. Remove finished pieces to a plate. Add more oil as needed. 1
- After all chicken is cooked and set aside, wipe out remaining flour mixture from skillet, then pour in sauce.
- Simmer sauce on low for 5 minutes.
- Add edamame, water chestnuts and green onions, and cook for an additional 2 minutes.
- Add chicken pieces to sauce and stir to combine. Cook for 3 more minutes to allow sauce to thicken.
Source: Once A Month Meals
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