Recipe: Orange Chicken Made Simple (Gluten Free)

"Let's do it the easy way" is my usual philosophy in the kitchen and elsewhere.  This month I attended a temperament seminar based on Beverly LaHaye's book, The New Spirit Controlled Woman, discovering that I am somewhat of a phlegmatic person.  That means I prefer to exert minimal effort.  So I bring you an easier (and healthier) version of orange chicken.  Though inspired by a more complex recipe, no breading or deep frying is required for this one (making it gluten free!).

Recipe for Orange Chicken, Simplified

1/2 cup orange juice (fresh squeezed or not-from-concentrate)
1 Tbsp. Ponzu or Tamari sauce
2 Tbsp. molasses
1 Tbsp. honey
2 tsp. corn starch
1/2 tsp. red pepper flakes (optional--I omitted these for the kids' sake)
1.5 lbs. boneless chicken breasts, cut into 1-inch pieces
1 to 2 Tbsp. oil
1/2 tsp. salt
1 carrot, thinly sliced
1/4 cup green bell pepper, chopped
1.5 tsp fresh grated ginger or 1 tsp. ground ginger powder
3 cloves garlic, minced
Black or white sesame seeds (optional)
Green onion, diced (optional)

1. Combine orange juice, soy sauce, molasses, honey, and corn starch (plus red pepper flakes if using).  Blend well and set aside.
2. In a large wok, heat oil over medium heat and add chicken pieces.  Stir fry for 4 to 5 minutes, until no pink is visible.  Add minced garlic, carrots, bell pepper and salt.  Continue stirring for another minute or so.
3. Add sauce mixture and stir continuously with chicken until sauce thickens and vegetables are tender-crisp.
4. Transfer hot stir fry to serving dish and top with sesame seeds and green onion if desired. Serve immediately with rice or noodles.  Makes about 4 servings.

Also linking up with other cooks at Tasty Tuesday.