Orange Chicken and Vegetable Stir-Fry

I got this recipe from a blog called Jamiecooksitup. My family loved it. I used 9 chicken tenders when I tried it and Jack said there needed to be more meat in the dish. The kids and adults gobbled it down so I guess it was a hit. I passed the recipe on to my sister-in-law two doors down and her family had the same response. So Thank You Jamie-who ever you are- for this creation and for sharing it with us.

Orange Chicken and Vegetable Stir Fry www.jamiecooksitup.blogspot.com Time: 45 minutes Yield: 6 servings Recipe created by Jamie Cooks It Up! 4 chicken breasts 3/4 C flour 1/4 t salt 2 T olive oil 5 large carrots 1 onion 2 bell peppers (red, green or orange...you choose) 6 stalks celery (I will use a little less next time my kids weren't crazy about it) salt and pepper to taste (again with the "you choose") Sauce: 3/4 C fresh orange juice (I use from concentrate and it works fine) 1/4 C soy sauce 1/2 t ginger 2 t rice vinegar 1/2 C brown sugar 1/2 t sesame oil pinch red pepper flakes (Optional if you don't like the kick! Jack and I like it; kids not so much.) 2 T corn starch 1 C chicken broth Cut those chicken breasts up into 2 inch cubes. Combine the flour and the 1/4 t salt in a small bowl, and toss until coated. Heat up a large skillet. When it's nice and hot add 1 T oil and put your floured chicken into it. Toss the chicken in gently, now. Cook your chicken until it is golden all over. (About 10 minutes) While your chicken is cooking up, chop up your veggies. Make sure they are about the same size. When your chicken is pretty and golden, take it out of the pan and place it on a nice plate. Add another T of oil into the hot skillet. Add your veggies and cook over medium high heat until crisp tender...about another 10 minutes. While your veggies cook add all sauce ingredients to a medium sized sauce pan. Whisk them together until they are all combined nicely. Bring to a boil. Once it boils it should thicken up nicely for you. When your veggies are crisp tender add your thickened sauce and chicken into the pan. Serve over a bed of rice.