Sweet Orange Chicken

Serves: 4

Ingredients:

1 tablespoon water

2 teaspoons cornstarch

1 teaspoon cooking oil

1 pound boneless, skinless chicken thighs, quartered

3/4 cup thinly sliced carrot

3/4 cup orange juice

1 tablespoon brown sugar, packed

2 teaspoons balsamic vinegar

2 teaspoons Hoisin sauce

1/8 teaspoon salt

1/4 teaspoon pepper

Directions:

Stir water into cornstarch in small cup. Set aside.

Heat large frying pan or wok on medium-high until very hot. Add cooking oil. Add chicken. Stir-fry for about 5 minutes until browned. Add carrot.

Combine remaining 6 ingredients in small bowl. Add to chicken mixture. Stir. Bring to a boil. Reduce heat to medium-low. Simmer, covered, for about 6 minutes until chicken is no longer pink inside and carrot is tender-crisp. Stir cornstarch mixture. Add to chicken mixture. Heat and stir for about 1 minute until boiling and thickened.