Chicken in Spicy Orange Sauce

This recipe was originally prepared with shrimp, but I used chicken instead. We served it over some Chuka Soba noodles, which are similar to Ramen noodles, and can be found in the Asian section of your local market. Overall, this recipe was good, but needed more orange juice. Next time I think I'd double the orange juice and cut the chili paste down slightly.

Ingredients

• 2 chicken breasts, cut in small chunks
• 1 tablespoon cornstarch
• 1/4 cup fresh orange juice
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon rice wine vinegar
• 1 tablespoon chile paste with garlic (such as sambal oelek)
• 2 tablespoons canola oil
• 1 tablespoon minced peeled fresh ginger
• 3 garlic cloves, minced
• 1/3 cup chopped green onions

Directions

1. Place chicken in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.

2. Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.

3. Heat canola oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan; stir-fry for 15 seconds or until fragrant. Add chicken mixture; stir-fry for 3 minutes. Add juice mixture and onions; cook 2 minutes or until sauce thickens and chicken is done, stirring frequently. Serve immediately.