Orange Chicken Recipe

I am always looking for new recipes to try out as long as they fit within my low glycemic load diet. Tonight I made an Orange Chicken recipe that is made as many all natural products as possible. It also incorporates all but 1 ingredient that has a low glycemic load which is defined as having a glycemic load of less 10 or less. Only the raw orange juice has a higher glycemic load and it is only 12. The Orange chicken turned out wonderful. Here is the recipe for this great tasting dish.

Orange Sauce

1 1/2 Cups Water
2 Tablespoons Raw Orange Juice - Equal to juicing a small orange
1/4 Cup Raw Lemon Juice - Equal to juicing a regular lemon
1/3 Cup Rice Vinegar
2 1/2 Tablespoons Low Sodium Soy Sauce
1 Tablespoon Grated Orange Zest - Sold in spice section
1/2 Cup Brown Sugar Splenda - Packed
1 Teaspoon Minced Garlic
1/4 Teaspoon Red Pepper Flakes

3 Tablespoons Arrowroot Powder
Sold in same aisle as cornstarch but has no glycemic load
2 Tablespoons Water

2 Boneless Skinless Chicken Breasts cut into 1/2 inch chunks
2 Green Peppers - Chunked
2 White Onions - Chunked
1 Can Water Chestnuts - Drained
3 Tablespoons Coconut Oil or Extra Virgin Olive Oil

Directions:

1) Combine water, raw orange juice, raw lemon juice, rice vinegar and soy sauce into saucepan at medium high heat.

2) Stir in orange zest, brown sugar splenda, minced garlic and red pepper flakes - Bring sauce to a boil and then remove from heat. Allow sauce to cool for 15 minutes.

3) Place chicken in ziploc bag and pour 1 cup of cooled sauce into bag. Place remaining sauce in covered container and store in fridge.

4) Place ziploc bag with chicken and marinade in fridge and let marinade for at least 2 hours

5) Heat oil in large skillet over medium high heat. Place green peppers, onion, water chestnuts and chicken in skillet and cook for 5 - 7 minutes or until chicken is no longer pink. Remove peppers, onion, water chestnuts and chicken from skillet and place aside in bowl

6) Wipe out skillet and add remaining sauce. Bring to a boilover medium high heat. Mix together arrowroot and water. Stir mixture into sauce. Reduce heat to medium low and add peppers, onion, water chestnuts and chicken into skillet. Simmer for about 5 minutes stirring frequently.

Serve this great tasting dish in medium sized bowls for a very tasty and healthy meal.