Orange Sweet-and-Sour Chicken Thighs with Bell Peppers

Ingredients

• 1 teaspoon bottled garlic minced
• 1 teaspoon bottled ginger fresh minced
• 1.5 tablespoons canola oil divided
• 1 tablespoon cornstarch 
• 1  bell pepper green cut into 1/4-inch strips
• 2 tablespoons honey 
• 3 tablespoons soya sauce low-sodium
• 1 cup prechopped onion 
• 1 cup orange juice 
• 1  bell pepper red cut into 1/4-inch strips
• 3.5 ounce boil-in-bag rice long-grain
• 2 tablespoons rice vinegar 
• 0.3 teaspoon salt 
• 1 pound chicken thighs boneless skinless

Equipment

• frying pan
• whisk

Directions

1. Cook rice according to package directions, omitting salt and fat.
2. While rice cooks, heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat.
3. Sprinkle chicken with salt.
4. Add chicken to pan, and cook 3 minutes on each side or until done.
5. Remove chicken from pan, and cut into thin strips.
6. While chicken cooks, combine orange juice, cornstarch, vinegar, soy sauce, and honey, stirring with a whisk.
7. Add remaining 1 1/2 teaspoons oil to pan.
8. Add onion, garlic, and ginger; saut for 1 minute.
9. Add green bell pepper and red bell peppers strips, and saut for 2 minutes.
10. Add orange juice mixture, and bring to a boil. Reduce heat, and simmer for 1 minute.
11. Add the chicken to pan, and cook 1 minute or until thoroughly heated.
12. Serve over rice.