Spicy Orange Chicken Stir-Fry

I love Chinese takeout, but I usually feel icky after I eat it. Here's an adaptation of a recipe
( http://www.food.com/recipe/spicy-orange-chicken-stir-fry-342823 )  that won't make you feel yucky!

Serving size: 6
( I cut the recipe in half since I was just cooking for two people.)

Spicy Orange Chicken Stir-Fry 

 Ingredients 
1/3 cup cornstarch
2 cups orange juice
1/2 cup soy sauce
1/2 cup rice vinegar
1/4 cup honey
6 garlic cloves, minced
1-2 tsp red pepper flakes
salt and pepper ( to taste)

1 Tbs vegetable oil
6 boneless skinless chicken breasts, cut into 1/2 inch strips ( I cut them into cubes because it was easier.)
1 head broccoli, cut into florets
5 carrots, peeled and sliced
1 ( 8oz) can water chestnuts

Rice ( desired amount)

Directions 
1. Place cornstarch in a medium bowl and gradually whisk in orange juice until smooth. Add the soy sauce, rice vinegar, honey, garlic, red pepper flakes and salt and pepper to taste. Set aside.

2. In a pan, heat oil over medium-high heat. Cook the chicken until slightly browned and cook through. Transfer to a plate and set aside.

3. Add broccoli, carrots, water chestnuts and 1/2 cup water into the pan. Cook partially covered unit the broccoli is bright green, about 3 minutes. Add the chicken back to the pan along with the cornstarch mixture. Bring to a boil and cook until the sauce thickens, about 2-3 minutes.

4. Serve over rice.





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