1 Tbsp. olive oil
1 medium yellow onion, diced
1 green bell pepper, cut into strips
1 orange bell pepper, cut into strips
Broccoli, carrots, or snap peas can be substituted for bell peppers
2 Tbsp. olive oil
1/4 cup cornstarch
2 lbs. chicken breast, diced
1 cup chicken broth
2 Tbsp. rice vinegar
1 Tbsp. Bragg’s Liquid Aminos (soy sauce substitute)
1/2 tsp. sesame oil
1/2 tsp. ground ginger
1/4 tsp. salt
1/4 tsp. crushed red pepper flakes
2 cloves of garlic, pressed or minced
3 Tbsp. orange zest, separated
2 Tbsp. cornstarch
1/4 cup water
1/4 cup green onions, chopped, for garnish
4 cups cooked white rice
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Heat the olive oil in a wok* over medium heat. Add in the onion and bell peppers and stir to evenly coat with oil. Cook on medium high heat 5-7 minutes until vegetables are tender, stirring often.
Remove from the heat and set aside.
Using the same wok or pan in which you cooked the vegetables, heat the olive oil on medium heat.
Combine the cornstarch and diced chicken breast in a bowl and mix to evenly coat the chicken.
Cook the chicken in the wok until evenly browned on each side and cooked thoroughly.
Remove from the heat and set aside to make the sauce.
Orange Peel Sauce
Combine chicken broth, rice vinegar, Bragg’s Liquid Aminos, SweetLeaf® Liquid Stevia Valencia Orange Sweet Drops®, sesame oil, ginger, salt, pepper flakes, garlic, and two tablespoons of the orange zest in a pot and bring to a simmer for 5 minutes to allow the flavors to strengthen and combine.
Stir together the cornstarch and water to create a slurry (semiliquid mixture) and then add it to the sauce and mix quickly to combine.
Let the sauce cook briefly to thicken and then remove it from the heat. Add the cooked chicken and toss to coat evenly.
Serve chicken on top of cooked white rice and stir-fried vegetables, then top the dish with the remaining orange zest and chopped green onion to garnish.
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