Broccoli-Chicken Stir Fry with Orange Sauce

This is for those nights when you want Chinese take-out, but the place is closed. My chicken and broccoli stir fry comes with the lovely bonus of a tangy, sweet orange sauce.

Ingredients

Sauce:
1½ cups water
3 tablespoons orange juice
¼ cup lemon juice
⅓ cup rice vinegar
3 tablepoons low-sodium soy sauce
1 teaspoon orange extract
½ cup brown sugar
½ teaspoon grated ginger
½ teaspoon hot pepper flakes (or 1 teaspoon Vietnamese chili-garlic sauce—yum!)
1 tablespoon xantham gum (or cornstarch)

In a small saucepan, bring all the ingredients to a boil. Reduce to a simmer. Cook until reduced by half.

Stir Fry:
3 cloves garlic, minced
⅓ cup onion, chopped
¼ cup red bell pepper, chopped
grapeseed oil
4 chicken breasts, sliced into ¼-in strips
1 bag frozen broccoli florets

In a wok, heat the grapeseed oil on medium-high. Add garlic, onion, and bell pepper. Saute until onion is translucent. Add broccoli, heat through.  Put the contents of the wok in a bowl. Add the chicken to the wok and cook until done. Add back the broccoli to the wok and brown for 30 sec on high.

Serve with brown rice and a dabble of the orange sauce.