Serves: 4
Prep Time: 10 minutes
Total Time: 35 minutes
2 Tablespoons vegetable oil or avocado oil, divided
1 1/2 to 2 pounds boneless, skinless chicken breasts, trimmed, cut into bite sized pieces
1 1/2 cup fresh orange juice from 3 oranges, divided (or use store bought juice)
1 red bell pepper, cored, seeded, cut into 1/4 inch strips
2 Tablespoons apricot preserves
2 Tablespoons Asian chili-garlic sauce (or more, to taste)
1 Tablespoon cornstarch
salt and pepper
2 Tablespoons minced fresh cilantro
1. Cook Chicken: In a large wok or heavy skillet set on medium-high, heat 1 tablespoon oil until just smoking. Add chicken and spread out in pan. Cook, undisturbed 1 minute, then stir and continue cooking and stirring until chicken is not longer pink on the outside but not quite cooked through, about 3 minutes or so. Transfer chicken to a clean bowl.
2. Make Sauce: While chicken is browning, whisk together 1 1/4 cup orange juice, apricot preserves and Asian chili-garlic sauce in a measuring cup or medium bowl. Set aside.
3. Cook Peppers: When chicken is cooked and set aside, return pan to medium high heat and add 1 Tablespoon of oil. Heat for 1 minute until just smoking. Add peppers and cook, stirring often, until they begin to soften, about 2 minutes.
4. Add Sauce: When peppers soften, return chicken to pan and add orange juice mixture. Bring to a simmer and continue cooking until chicken is cooked through, about 2 minutes or so, stirring often.
5. Finish & Serve: While sauce cooks, add cornstarch to remaining 1/4 cup orange juice and stir to dissolve. Add mixture to pan and stir. Continue cooking until sauce thickens, about 1 minute. Adjust salt and pepper to taste. Sprinkle with cilantro and serve. Enjoy!
