Orange Chicken and Veg Stir Fry

My kids love Panda Express.  Who doesn't?  So I try to make stir-fry's as much as I can...it can be a pain with all of the ingredients, but once you buy them all you'll have everything to make plenty of Asian dishes.
So we had Orange Chicken tonight...but not deep friend and coated with all that gooey (too sweet for me) sauce.  I made my own sauce and it was pretty darn good.

Here's my recipe:

6 boneless skinless chicken breasts
cornstarch
salt (to taste)

First cut up the chicken into 1 inch cubes. Lightly dust with cornstarch and toss with salt.
Set aside.





Veggies:  (feel free to interchange with your favorites)
1 bunch green onions, chopped
1-2 C sliced mushrooms
2 peppers (one red, one yellow)


Sauce:
2 C water
1/2 C fresh orange juice
1 T fresh lemon juice
Grated rind from 1 orange
Grated ginger (or ground)...to taste
2-3 cloves garlic, minced
1/3 C rice vinegar
2 T low sodium soy sauce
1/2 C brown sugar
1/4 C cornstarch

Mix all sauce ingredients in a bowl with a whisk.  Heat in a saucepan to boiling, then lower heat and simmer until reduced and thickened.

Heat wok or large frying pan on high heat.  Add peanut or canola oil. Sear chicken all over to form light crust, cook almost all the way.  Take out chicken, drain on paper towels.  Add veggies to wok, cook on high heat, constantly stirring for 3-5 minutes. Add chicken, stir fry for another minute or so.  Add thickened sauce (might not need it all) and toss all together with chicken and veggies.
Top with extra chopped green onions and red pepper flakes, if desired.
We love to eat with sticky white rice and chopsticks.