SICHUAN ORANGE CHICKEN

3 T hoisin sauce
2 t grated orange zest and 3/4 c orange juice (store bought or squeezed from said oranges)
1.5 lb chicken breast
salt and pepper
3 T veg oil
Assorted stir fry veggies  - about 2-3 cups (we use snow peas, cut baby corn and red bell peppers)
handful cashews (optional)
3 garlic cloves minced
2 t fresh ginger grated (do not use powdered)
2 scallions sliced thin

1.    Whisk hoisin sauce, orange zest and OJ together and set aside (grating the oranges takes a little time so I usually do this during naptime so I have when I start cooking.)
2.    Cut chicken in very thin strips and season with salt and pepper.
3.    Heat 1 T oil on medium high in skillet.  Cook chicken until it is no longer pink (may need to do 2 batches).  Transfer chicken to plate when you are finished.
4.    Add 1 T oil and veggies to pan and cook over medium heat until just softened, about 3 minutes.
5.  Add ginger and garlic to center of skillet, stir through about 30 seconds.  Add your sauce and cashews if using and simmer mixture until sauce is thicker, about 3-5 minutes.
6.  Add chicken and scallions and stir into sauce.  Taste, season and serve over rice.

This goes pretty quick once you start.  If I spend 20 minutes during naptime prepping the sauce and veggies its a super easy dinner.  For those less time-challenged, it takes about 45 minutes start to finish.

--Monica Simpson