Orange Chicken Stir Fry

• 4 boneless skinless chicken breasts, cut in 3 in strips (mine were about 8-9oz each)
• 13 cup orange juice
• 3 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon dark brown sugar
• salt, to taste
• pepper, to taste
• garlic, to taste
• 1 cup mixed pepper (frozen)
• 2 cups long grain white rice
• 1 -2 tablespoon olive oil
• 13 cup red onion ring (optional)
• 2 cups water

1. Put cubed pieces of chicken in ziploc bag with orange juice, soy sauce, hoison, brown sugar and spices.
2. Marinate in fridge for about 30 minutes.
3. Heat Wok or pan and pour in olive oil when hot add red onion.
4. When onion is soft add chicken with marinade, cook through.
5. When chicken is cooked through add frozen peppers (if using fresh, you might want to add this in sooner, or blanch them) and some more red onion if you like.Cook until peppers and onions are soft.
6. *Add a little bit of water and corn starch if you would like this as a thick sauce.
7. *.
8. RICE-2 cups of water in pot to a boil, add 1 cup of white rice.
9. Let the water come to a boil and wait until the water and rice are at the same level, then place a paper towel under lid (for moisture) and turn down heat to low for 15 minutes.
10. Serve chicken/peppers over rice.
11. *This dish could easily be changed from peppers to any other vegetable*.

chicken breasts, orange juice, soy sauce, hoisin sauce, brown sugar, salt, pepper, garlic, mixed pepper, long grain white rice, olive oil, red onion, water

Taken from www.food.com/recipe/orange-chicken-stir-fry-427301 (may not work)