Chinese Orange Glazed Baked Chicken with Veggies

“for the glaze”

• 1/4 cup beef broth (look for low sodium)
• 1 tablespoon tomato paste (invest in a tube of tomato paste which will eliminate wasting remainder in a can)
• 2 tablespoon rice wine vinegar (apple juice and white grape juice can be used instead)
• 2 tablespoon reduced sodium soy sauce
• 2 tablespoon fresh orange juice
• 2 tablespoon orange zest (gratings made from peel of the orange)
• 2 tablespoon apricot preservatives
• 1/2 teaspoon red pepper chili paste (optional)
• 1 tablespoon dark sesame oil (peanut oil or olive oil can be used instead)
• 2 tablespoon corn starch

“for the veggies”

• 2 tablespoon olive oil
• 1 bell pepper cut into large chunks
• 2 carrots peeled and cut into bite size chunks
• 2 cloves garlic minced
• 2 scallions chopped

Directions

1.)  Preheat oven to 400 degrees.
2.)  In a large resealable bag mix together flour, garlic powder, onion powder, ginger and salt.
3.)  Dunk chicken chunks into a bowl of the egg beaters and then place into the flour bag shaking all around to coat.
4.)  Place chicken on a small sprayed baking sheet and cook in oven for 12-15 minutes. (Lightly spray top of chicken before placing in the oven)

5.)  While chicken is cooking, to make glaze whisk together broth and cornstarch in a small non-stick skillet, once combined add in vinegar, soy sauce, sesame oil, orange juice.
6.)  Mix in tomato paste, apricot preserves, chili paste & orange zest.  Stir until everything is nicely mixed.  Bring to a boil and then simmer until the sauce reduces and becomes thick & glossy.

7.)  Heat olive oil in a large skillet or wok over high heat.  Stir-fry  garlic, peppers and carrots until they are crisp-tender.
8.)  Gently add in baked chicken and pour glaze all over both chicken and veggies.

9.)  Sprinkle on chopped scallions and ENJOY!!