Chicken

• 1 ¼ lbs chicken breasts, (organic)
• ⅓ cup white flour
• 2 tbsp olive oil

Veggies

• 2 tbsp olive oil
• 1 orange bell pepper, julienne or diced
• 4 oz shitake mushrooms, sliced
• 2 tbsp shallot, chopped
• 4 green onions, chopped
• 2 cloves garlic, pressed
• 2 tbsp fresh ginger, peeled and grated or minced
• 8 oz water chestnuts, sliced

Orange sauce

• ½ cup orange juice
• 1 tsp orange peel, or 2 tbsp orange marmalade
• 2 tbsp soy sauce
• 1 tbsp seasoned rice vinegar
• 1 tbsp sesame oil
• 1 tbsp Sambal Oelek

Garnish

• 1 tsp sesame seeds
• 1 tsp green onion top, thinly sliced (optional)

Combine orange sauce ingredients in measuring cup and mix. Prepare veggies and place into wok. Add oil to large non-stick skillet and preheat over medium heat. Cut chicken into pieces, trimming fat as required, coat with flour in plastic bag. Place chicken into skillet and turn up heat to medium-high. Turn heat to medium for veggies, stirring occasionally and kept covered. Cook chicken until almost done, flipping once and breaking up bunches to ensure even cooking. Add sauce mixture to veggies and bring to low boil. Add chicken to mixture, stir to coat evenly, turn off heat, leave covered for a few minutes. Serve over rice, garnish with sesame seeds and green onions.