Orange Chicken & Broccoli

1 tablespoon olive oil

4-6 chicken thighs

3/4 cup orange juice

2 tablespoons reduced-sodium soy sauce

2 teaspoons stevia

2 teaspoons ground ginger

1 1/2 teaspoons cornstarch, divided

2 cups brown rice or quinoa

6 cups fresh/frozen broccoli florets 

1 red bell pepper, sliced bite size

1/4 cup thinly sliced scallions

1 tablespoon toasted sesame seeds

Preheat oven to 425 F.  Spray a 13 x 9 glass baking dish with olive oil spray generously.  Add chicken and spray the top of the chicken lightly with olive oil.  Bake chicken for 20 minutes. 

Next, cook brown rice or quinoa as directed on package.  

Meanwhile, prepare broccoli by steaming or heating up for 3 mins and drain.  Only steam until bright green. 

Whisk together orange juice, soy sauce, stevia, ginger, 1 teaspoon cornstarch in a medium bowl until combined.  Pour 1/2 cup of this mixture into a small sauce pan.  

In a large deep skillet, add 3 tablespoons of drippings from the chicken after it is baked. Add the broccoli, red bell pepper, remaining 1/2 cup orange juice mixture, and 1/2 teaspoon cornstarch.  Stir until well combined.  Nestle the chicken inside of the broccoli.  Cook on low heat for 10 minutes with a lid until broccoli is tender.  

Meanwhile, bring the mixture in the saucepan to a simmer over medium heat.  Simmer, stirring occasionally, until the sauce thickens and coats the back of a spoon, about 5 minutes.  

Pour the sauce over the chicken mixture and sprinkle the fresh scallions and sesame seeds on the top.  

Serve over a bed of rice or quinoa.  

*Cut up chicken breast into bite size pieces and cook over stovetop until fully cooked, drain and continue directions.

*Use any other green veggie, such as Asparagus, Brussel Sprouts, Zucchini or a mixture of what you have. 

*Use the most fresh & organic products to fuel your body with a nutrient-rich meal to help heal the body.