Orange Chicken

Because I still had some peppers left, and lemongrass paste, I needed some way to use them up. Chicken is always a good way.

Orange Chicken

2 tbsp Blood Orange Olive Oil

1/4 cup orange juice

2 tbsp lemongrass paste*

1/2 inch fresh ginger

2 carrots, cut into matchsticks

2 green peppers, diced

4 chicken breasts, diced

Salt and pepper

1 tbsp honey

Saute your chicken breasts over medium heat in the Blood Orange Olive Oil. Add the carrots halfway through so they can get some color. Cook about 7-8 minutes. 

Add the peppers, ginger and lemongrass. Toss to coat and cook around 5 minutes. Stir in the honey and orange juice. Cover and let simmer 10 minutes.

Season with salt and pepper and serve over rice.

*See note in Thai Mango Beef