Orange Sweet-and-Sour Chicken Thighs with Bell Peppers
Orange Sweet-and-Sour Chicken Thighs with Bell Peppers might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 381 calories, 26g of protein, and 10g of fat per serving. This recipe serves 4. A mixture of bottled garlic, chicken thighs, rice vinegar, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Cook rice according to package directions, omitting salt and fat.
While rice cooks, heat 1 tablespoon 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.
While chicken cooks, combine orange juice, cornstarch, vinegar, soy sauce, and honey, stirring with a whisk.
Add remaining 1 1/2 teaspoons oil to pan.
Add onion, garlic, and ginger; saut for 1 minute.
Add green bell pepper and red bell peppers strips, and saut 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.